chipolatas with white beans and spinach
 

Lindsey Bareham

Meaty little chipolata sausages fried until crusty and golden stirred into white beans cooked with onion, tomatoes and spinach, is relatively quick comfort food pretending to be healthy. It could be make-ahead fridge food to heat up after work or a night out but is blessedly quick and mindless to whip up from scratch. Choose between soft, gooey butter beans or firmer, smaller but equally creamy cannellini beans.

serves 2, generously, prep 20 min, cook 30 min

12 pork chipolatas
2 tbsp olive oil
1 large red onion
1 garlic clove
400g can butter or cannellini beans
200g can chopped tomatoes
150ml chicken stock
150g baby spinach
15 basil leaves

Brown the chipolatas in 1 tbsp olive in a spacious frying pan over a medium heat, turning as they turn crusty and golden, reduce the heat slightly and continue cooking until done to your liking. Do this under the grill or in the oven if preferred. Meanwhile, halve, peel and finely chop the onion. Chop then crush the garlic with a pinch of salt to make a juicy paste. Rest the cooked sausages on kitchen paper to drain.

Wipe out the frying pan, add remaining oil and gently soften the onion with the garlic and a pinch of salt. When slippery soft, add drained beans, tomatoes and stock. Simmer until thick and luscious. Season to taste with salt and pepper. Fold in the spinach and when wilted, add the sausages, whole of cut in half. Warm through and serve with chopped or torn basil.