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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Sausage, Broccoli + Pecorino Beans
This flavour combination, of sausage, pecorino + fennel seeds is quite a classic in Italy. We've taken inspiration from the pasta dish + made it into a Queen Butter Bean dish. Make good use of our BEAN STOCK (the liquid in our jars!) in replace of the pasta water to reach that glossy, silky finish. Don't skimp on the extra pecorino + lemon juice to finish, too. Veggie sausages also work a charm.
Ingredients
4 tbsp olive oil
6 good-quality sausages of your choice, removed from skins (or vegetarian alternative)
1 jar of Queen Butter Beans and their bean stock
2 garlic cloves, crushed
1.5- 2 tsp fennel seeds, depending on your taste preference
1 large head of broccoli, chopped into florets
1 tsp chilli flakes
25g butter
50g pecorino romano cheese or parmesan, plus extra to serve, or a dairy-free alternative
Zest of one lemon, then cut into quarters to serve
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Directions
Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook for 8-10 mins until browned and crispy in places.
Reduce the heat to medium and add the garlic and the fennel seeds; cook for 1 minute more.
Add the remaining 2 tablespoons of olive oil, the bean stock (liquid from the jar!), broccoli, salt and chilli flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3 to 4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
Stir through the beans followed by the lemon zest and the pecorino cheese.
Serve into bowls and finish with a squeeze of lemon, black pepper and as much extra pecorino as you fancy!
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