375g packet dried borlotti beans
1 tbsp extra virgin olive oil
500g Italian sausages
2 baby fennel, trimmed, cut into thin wedges, fronds reserved
3 garlic cloves, crushed
1 tbsp chopped fresh thyme leaves, plus extra to serve
2 tbsp tomato paste
2/3 cup red wine
3 cups salt reduced chicken style liquid stock
1/4 mini savoy cabbage, cut into 4 wedges
1/3 cup pitted Sicilian olives
Place beans in a glass or ceramic bowl. Cover with water. Set aside overnight to soak. Drain. Rinse well. Drain again.
Heat the oil in large saucepan over medium-high heat. Remove sausage mince from casings and add to pan.
Cook, breaking up sausage mince with a wooden spoon, for 6 to 7 minutes or until browned.
Add fennel. Cook, stirring occasionally, for 4 minutes or until fennel starts to brown.
Add garlic, thyme and tomato paste. Stir to combine.
Add wine. Simmer for 2 minutes or until wine has reduced by half.
Add stock and 1 cup water to pan. Bring to a simmer.
Add beans. Reduce heat to medium-low. Simmer, covered, for 20 minutes or until beans are almost tender.
Arrange cabbage in bean mixture. Sprinkle with olives. Cook, covered, for 5 to 6 minutes or until cabbage is just tender.
Chop reserved fennel fronds (you’ll need 1 tablespoon). Sprinkle bean mixture with fennel fronds and extra thyme. Serve.
Recipe from the Taste Team