Preparation time 10 minutes
Cooking time 40 minutes
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
Read also: FRENCH SUMMER VEGETABLE STEW RECIPE
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.
For chicken & chorizo stew, make as above, replacing the bacon with 150 g (5 oz) diced chorizo, the sausages with 250 g (8oz) sliced boneless, skinless chicken thighs, the oregano with 1 teaspoon smoked paprika and the ale or stock with 300 ml (½ pint) red wine. Serve sprinkled with the parsley and a generous squeeze of lemon juice.