Meals and Courses

  • 1 tablespoon olive oil
  • 150 g (5 oz) lean smoked bacon, chopped
  • 3–4 lean herby pork sausages, about 250 g (8 oz) in total, thickly sliced
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 leek, trimmed, cleaned and sliced
  • 400 g (13 oz) can chopped tomatoes
  • 2 tablespoons tomato purée
  • 1 teaspoon dried oregano
  • pinch of sugar
  • 300 ml (½ pint) golden ale or chicken stock
  • 1 large potato, about 300 g (10 oz), peeled and roughly diced
  • 400 g (13 oz) can borlotti beans, drained
  • 200 g (7 oz) kale, shredded
  • salt and pepper
  • 2 tablespoons chopped parsley, to garnish

Heat the oil in a large, heavy-based saucepan over a medium-high heat, add the bacon and sausages and cook for 3–4 minutes or until browned. Add the onion, garlic and leek, reduce the heat slightly and cook for 5–6 minutes until softened, stirring occasionally.

Stir in the tomatoes, tomato purée, dried oregano, sugar and ale or stock and bring to the boil. Stir in the potatoes and beans and season with salt and pepper. Reduce the heat, cover and simmer gently for 20 minutes or until the potatoes are almost tender. Stir in the kale, check the seasoning and cook for a further 8–10 minutes or until the kale and potatoes are tender.

Ladle into bowls and sprinkle with the parsley. Serve immediately.

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