Tag Archives: kale

Chicken, Bacon, Chickpea & Kale Bake

Chicken, Bacon, Chickpea & Kale Bake

This another easy one dish meal that takes little preparation, but has plenty of flavour and looks after itself until ready to serve. Warm crusty bread on the side to mop up the juices is a great side and will fill hollow legs.

Chicken, Bacon, Chickpea & Kale Bake

Chicken drumsticks can vary considerably in size – if large allow 1 per serve or if small 2 per serve same applies if using thighs, you are the best judge as to how much the people you are feeding will eat.

Serves 4-6

1 onion, sliced
2 rashers bacon, rind removed, meat chopped
1 small bunch kale, leaves and stalks separated, stalks chopped, leaves thickly shredded
olive oil
2 garlic cloves, finely chopped
400g can chickpeas, drained and rinsed
400g can diced tomatoes
1 cup chicken stock
sea salt and freshly ground black pepper
chicken drumsticks or thighs

1              Preheat oven to 200°C.

2              Place onion, bacon, kale stalks and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 10-15 minutes or until onion is soft and
translucent, bacon cooked and kale stalks tender. Add garlic and cook, stirring, for 30-45 seconds or until fragrant.

3              Add chickpeas, kale leaves, tomatoes and stock to pan,
cover, bring to simmering and cook until kale starts to wilt. Season to taste with a good grind of salt and black pepper.

4              Place chicken in a baking dish, pour over tomato mixture, place dish in oven and cook for 30 minutes. Increase oven
temperature to 220°C and cook for 15 minutes or until chicken is cooked and starts to brown.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, garlic, kale: Krismaw Gardens – Hastings; Olive oil: The
Village Press – Hastings; Store Cupboard Ingredients: tomatoes, chickpeas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pumpkin & Kale Stew with Sausages

Pumpkin & Kale Stew with Sausages

Pumpkin and kale are two winter vegetables which are made to go together, add a family favourite – sausages – and you have a
comforting winter meal that is sure to satisfy the whole family.

Pumpkin & Kale Stew with Sausages

I used plain pork sausages – they are the ones we like – but choose the ones that you and your family like.

This recipe also works well with cavolo nero, silverbeet, chard or spinach beet.

Serves 6

olive oil
6 pork sausages or sausages or your choice
2 red onions, cut in half lengthways, then into wedges
2 cloves garlic, finely chopped
6 sage leaves, finely chopped
1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces
400g can diced tomatoes
1 bunch kale, leaves chopped
sea salt and black pepper

1              Heat a large frying pan over a medium heat, add oil and
sausages and cook for 5 minutes or until brown, turn over and cook for 5 minutes longer or until browned on second side. Remove
sausages from pan and set aside.

2              Add onions to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent. Add garlic and sage and cook, stirring, for 1 minute or until fragrant. Add pumpkin and toss to coat. Add tomatoes, rinse can out with water and add to pan. Cover, bring to simmering and simmer for 5 minutes. Add kale, cover and simmer, stirring, occasionally, for 15 minutes or until pumpkin is cooked and kale wilted and tender. Season to taste with a good grind of salt and black pepper.

3              Place sausages on top of pumpkin mixture, cover and cook for 10 minutes longer or until sausages are cooked through. Serve stew topped with sausages.

So tell me, do you choose plain sausages or do you go for flavoured ones?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Pumpkin, kale, sage: The Chef’s Garden @ Epicurean – Hastings; Onions, garlic: Krismaw Gardens – Hastings; Store Cupboard Ingredients: canned tomatoes, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sausage recipes you might like to try:

Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One Pan

Sausages with Fresh Apple & Onion Relish

Sausages with Fresh Apple & Onion Relish

Sausages with Beef & Mustard Spiked Onions

Sausages with Beef & Mustard Spiked Onions

 

Spiced Minced Beef & Kale

Spiced Minced Beef & KaleThere are such lovely bunches of kale at the markets at the moment that they are hard to resist – at least it is good for you!

This is an easy and economic one-dish meal which is great served straight from the pan in bowls or team with pasta, rice or even
potatoes for a more substantial meal.

Spiced Minced Beef & Kale

Serves 4

1 bunch curly kale, stems removed and chopped, leaves roughly chopped
1 onion, chopped
olive oil
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
500g beef mince
¼ cup pine nuts, toasted
1 tbsp red wine vinegar
sea salt and black pepper

1              Place kale stems and onion in a frying pan with a good splash of oil over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until stems and onion are starting to soften.

2              Add garlic, cumin and coriander and cook, stirring, for 1-2 minutes or until fragrant. Add mince and cook, stirring to break up, for 4-5 minutes or until browned. Add kale and pine nuts, cover and stirring occasionally, for 10 minutes or until kale wilts. Add vinegar and toss so that it immediately evaporates. Season to taste with a good grind of salt and black pepper.

So tell me, what is your favourite way of cooking kale?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Kale: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: ground cumin, ground coriander, pine nuts, red wine vinegar, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using kale you might like to try:

Slow-Cooked Kale

Slow-Cooked Kale

Toulouse Sausage, Kale & Bean Stew

Toulouse Sausage, Kale & Bean Stew

Fish with Sesame Braised Kale

Fish with Sesame Braised Kale

 

Braised Cavolo Nero & Chicken

Braised Cavolo Nero & Chicken

Regular readers may have noticed that while I remove the tough centre stems from vegetables such as cavolo nero, kale and chard, I do not discard them, but rather chop and cook them for longer than the leaves – in this recipe the stems are cooked with the leeks.

I do this because I can’t bear to throw this part of the vegetable away – it just seems such a waste and why would I throw something that is perfectly edible in the rubbish?

These stems are delicious, add bulk to a dish and if cook until tender will not be noticed in the finished dish. Colourful chard stems also add colour to your dish.

Braised Cavolo Nero & Chicken

Kale can be used instead of cavolo nero, if you wish.

Serves 4

8 chicken drumsticks
sea salt and freshly ground black pepper
olive oil
1 lemon, very thinly sliced and seeds removed
1 leek, thinly sliced
1 bunch cavolo nero, stems removed and sliced, leaves sliced
2 cloves garlic, minced
pinch dried red pepper flakes

1              Season drumsticks with salt. Heat a frying pan over a
medium heat, add a good splash of oil. Add drumsticks and cook for 4-5 minutes, turn over and cook, for 4-5 minutes longer or brown. Remove and set aside.

2              Add lemon slices and cook for 4-5 minutes each side or until brown.

3              Add leek and cavolo nero stems to pan, cover and cook, over a medium heat for 8-10 minutes or until leeks are tender. Add garlic and red pepper flakes and cook, tossing, for 1 minute or until
fragrant. Add cavolo nero leaves and 1 cup water, cover and cook, tossing occasionally, for 5-8 minutes or until cavolo nero starts to wilt.

4              Place drumsticks on top of cavolo nero, cover and cook, over medium heat for 25 minutes or until chicken is cooked. Season
cavolo nero mixture with a good grind of salt and black pepper. Serve with caramelised lemon slices.

So tell me, do you try to use all parts of a vegetable?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Garlic, lemon: Krismaw Gardens – Hastings; Leek, cavolo nero: Epicurean Supplies – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: red pepper flakes, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Jerusalem Artichokes & Kale with Bacon

Jerusalem Artichokes & Kale with Bacon

I had a big bag of Jerusalem artichokes and a gorgeous bunch kale and as they sat there on the bench I thought these two vegetables should go together, but I was lacking inspiration so jumped on the
internet and googled “Jerusalem artichokes and kale” and one of the results was for a recipe called Jerusalem Artichokes with Pancetta and Kale over on the beautifully photographed blog Aesthetics & Gastronomy. I also had some of Wild Game Salamis fabulous smoky bacon and so this dish was born.

Now, I know Jerusalem artichokes, also known as sunchokes and sunroots as they are a member of the sunflower family, get a bit of a bad rap because they can cause flatulence in some people.

However, these knobby tubers have a nutty, sweet flavour which are low in kilojoules, high in fibre and are a good source of iron,
potassium and thiamine and they also store their starch as inulin which is not utilized by the body and so assists in blood sugar
control. In addition, undigested Jerusalem artichoke left behind in the intestinal tract is a friendly bacteria and food for the colon.
These characteristics make Jerusalem artichokes a diet and diabetic friendly food which often see them being recommended as a potato substitute for the weight conscious and diabetics.

Jerusalem Artichokes & Kale with Bacon

Serves 4

500g Jerusalem artichokes, scrubbed and cut into even-sized pieces
olive oil
1 bunch kale, stems removed and chopped, leaves shredded
1 red onion, diced
4 rashers bacon, rind removed, flesh diced
1 clove garlic, crushed
sea salt and freshly ground black pepper

1              Preheat the oven to 200°C. Toss artichokes in a little oil and place in a single layer on a baking tray. Roast for 45-50 minutes or until artichokes are tender and starting to caramelised – tossing
after 25 minutes.

2              Meanwhile, place kale stems and onion with a splash of oil in frying pan, cover and cook, stirring occasionally, for 15-20 minutes or until stems are tender.

3              Add bacon and garlic and cook, uncovered for 5 minutes longer or until bacon is cooked and starting to crisp. Add kale leaves and a splash (about ¼ cup) water, cover and cook for 10 minutes or until kale is wilted and tender. Just prior to serving, add artichokes and toss to combine.

So tell me, do you take advantage of Jerusalem artichokes benefits or avoid them because of their adverse effect?

Where did the ingredients for this dish come from:
Bacon: Wild Game Salamis – Clive; Onion, garlic: Krismaw Gardens – Hastings; Jerusalem artichokes, kale: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Fish with Sesame Braised Kale

Fish with Sesame Braised KaleThere is a recipe very similar to this over on Serious Eats and when I tried this way of cooking kale it was a game changer.

It teams brilliantly with fish, but is also fabulous with chicken and pork.

Fish with Sesame Braised Kale

On this occasion I used cavolo nero, but Russian or curly kale also work just as well.

Serves 4

vegetable oil
1 onion, thinly sliced
1 bunch kale or cavolo nero, stems removed and chopped, leaves chopped
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
1 small red chilli, seeds removed (optional), thinly sliced
½ cup Chinese rice cooking wine
4 x 150g firm white fish fillets – on this occasion I used bluenose
2 tbsp soy sauce
sesame oil
1 tbsp toasted sesame seeds

1              Place a splash of vegetable oil, onion and cavolo nero stems in a large frying pan with a lid over a medium heat and cook, stirring occasionally, for about 8-10 minutes or until onion is soft and
translucent.

2              Add garlic, ginger and chilli and cook, tossing for about 1
minute or until fragrant. Add kale leaves, toss to coat with oil
mixture, add rice wine, bring to simmering, cover and cook for 10-15 minutes or until kale wilts and is tender.

3              Remove lid from pan, place fish fillets on top of kale mixture, drizzle with soy sauce and a little sesame oil, cover and cook for 5-7 minutes or until fish flakes when tested with a fork – exact cooking time is going to depend on the thickness of the fish.

4              To serve, divide kale mixture between serving plates, top with fish and sprinkle with sesame seeds.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic: Krismaw Gardens – Hastings; Red chilli: Orcona Chillis n’ Peppers – Hastings; Cavolo nero: JJ Organics – Napier; Store Cupboard Ingredients: vegetable oil, ginger, soy sauce, Chinese rice cooking wine, sesame oil, sesame seeds.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Other recipes using kale you might like to try:

Slow-Cooked Kale

Slow-Cooked Kale

Sausages with Kale & Potatoes

Sausages with Kale & Potatoes

Lamb & Kale Stew

Lamb & Kale Stew

 

Slow-Cooked Kale

Slow-Cooked Kale

I have been cooking kale in this way for a number of years and really can’t remember where I first saw this method, but over the years I have seen similar recipes in numerous places.

What I love about cooking kale like this, is it deepens the flavour and I have even converted non-kale eaters into, if not kale lovers, at least kale acceptors!

I think kale is a wonderfully versatile vegetable and it is most
plentiful during the cooler months, a characteristic of kale which I love is how well it keeps – fresh kale, stored in a plastic bag in the vegetable drawer of the refrigerator lasts for at least a week.

Slow-Cooked Kale

This is so easy, you can hardly call it a recipe, but it is a method for cooking this wonderful winter vegetable which you should have at your fingertips.

Serve as a side dish to roast meat or chicken, casseroles or stews.

Use an oil to compliment what you are serving this with – for example, if your accompanying dish uses olive oil you that.

Serves 4

oil of your choice – depending on what you are serving this with
1 sprig rosemary
1 red onion, sliced
4 garlic cloves, smashed
1 bunch kale, ribs removed, leaves chopped
sea salt and freshly ground pepper

1              Place onion, rosemary and a good splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add garlic and cook, stirring, for 30 seconds or until fragrant.

3              Add kale, toss to combine, add splash of water, cover and cook over a low heat, stirring, occasionally for 30 minutes or until kale is very tender. Remove rosemary and season with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Onion, garlic: Krismaw Gardens – Hastings; Kale, rosemary: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
oil, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Lamb & Kale Stew

Lamb & Kale StewAs the cooler weather starts to set in and the summer vegetables disappear from the markets, meals become more robust and take
advantage of the more sturdy winter vegetables such as kale.

Another main stay of my winter dishes is canned tomatoes – in soups, stews, casseroles and bakes, with vegetables, beans, meat, chicken and fish, or as a sauce base for pasta and any number of
other dishes, I find them invaluable. Here, they help form the sauce for this vegetable-packed lamb stew.

Lamb & Kale Stew

A chopped onion could be used instead of the leek, if you prefer.

If you need to bulk the stew out, simply add some additional potatoes, carrots and kale. You might also need some extra stock.

Serves 4

olive oil
500g diced lamb
sea salt and freshly ground black pepper
1 medium leek, chopped
500 potatoes, scrubbed and cut into chunks
2 small carrots, sliced
2 cloves garlic, minced
1 tsp ground cumin
1 bunch kale, stems removed and leaves chopped
400g can diced tomatoes
2 cups chicken stock

1              Heat a splash of oil in a saucepan over a medium-high heat. Season lamb with a good grind of salt. Add lamb to saucepan and cook, tossing, for 5-7 minutes or until browned. Remove and set aside.

2              Reduce heat to low, add leek, cover and cook, stirring
occasionally, for 8-10 minutes until soft and translucent. Return lamb to pan, add potatoes, carrots, garlic and cumin and toss to
combine.

3              Add kale, tomatoes and stock, mix to combine, cover, bring to simmering and simmer, stirring occasionally, for 45 minutes or until vegetables are cooked and lamb is tender. Season with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, garlic, carrot, potatoes: Krismaw Gardens – Hastings; Leeks, kale: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: cumin, canned tomatoes, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Sausages with Kale & Potatoes

Sausages with Kale & Potatoes 007aKale is an European favourite, where because of its hardy nature it has been a staple for centuries. In recent times it has shot to fame and is now hailed as a superfood and it certainly has many health benefits which health food shoppers and vegetarians have long been aware of.

Low in kilojoules, high in fibre and containing no fat, kale is packed with nutrients including, vitamins A, C and K, folate, magnesium, iron, calcium, antioxidants and omega-3 fatty acids.

It is popular with those who juice and can be eaten raw or cooked. Many believe that to make the most of its nutritional attributes it should be eaten raw, however, those new to this vegetable will probably be more likely to enjoy it cooked in the first instance.

Sausages with Kale and Potatoes

In this recipe nutrient-packed kale is teamed with family favourites
potatoes and sausages for an easy one-dish meal.

I used red Russian kale on this occasion, but curly kale, cavolo nero
(another member of the kale family) or any other variety of kale also work well – buy what looks best or is available on the day or what you might have in your garden.

Serves 4

500g potatoes
vegetable oil
500g pork sausages
1 red onion, sliced
4 garlic cloves, sliced
1 bunch red Russian kale, tough stems removed, leaves chopped
sea salt and freshly ground black pepper
2 tbsp raw apple cider vinegar

1              Boil or microwave potatoes until just tender. Drain, chop and set aside.

2              Meanwhile, heat a heavy-based frying pan over a medium heat, add a little oil and swirl to coat base of pan. Add sausages and cook, turning occasionally, until brown on all sides and cooked through. Remove, cut into pieces and set aside.

3              Add potatoes and cook, tossing, for 4-5 minutes or until brown. Remove and set aside.

4              Add onion to pan, with a little more oil, if necessary, cover and cook over medium heat for 8-10 minutes or until onion softens. Add garlic and cook for a few minutes or until fragrant.

5              Add kale and ½ cup water to pan, cover and cook, stirring
occasionally, adding ½ cup as required during cooking, for 20-30 minutes or until kale is wilted and tender. Return sausages and
potatoes to pan, toss to combine and cook, tossing frequently, for 4-5 minutes to heat through. Sprinkle with vinegar and season with a good grind of salt and black pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kale recipes you might like to try:

Cavolo Nero, Leek & Mustard Colcannon

Cavolo Nero, Leek & Mustard Colcannon

Toulouse Sausage, Kale & Bean Stew

Toulouse Sausage, Kale & Bean Stew

Celeriac, Cavolo Nero & Bacon Mash

Celeriac, Cavolo Nero & Bacon Mash

 

 

Toulouse Sausage, Kale & Bean Stew

Sausage, Kale & Bean Stew 008aPacked with vegetables, beans and chunks of sausage, a bowl of this hearty winter stew will keep everyone satisfied on a chilly winter’s night and leftovers are wonderful for lunch the next day.

While kale is being proclaimed by some as the ‘newest superfood’, it has been cultivated in Europe for over 2,000 years, where it was the most widely eaten green vegetable until the Middle Ages.

Belonging to the Brassica family, kale is known botanically as
Brassica oleracea variety acephala which translates to mean ‘cabbage of the vegetable garden without a head.’

Kale has long been important in colder climates as it frost resistance.

For the home gardener it is an easy crop to grow and there are a number of varieties to choose from. For more information about growing kale and buying seeds check out Kings Seeds.

If you are looking to buy kale, health food stores and farmers’
markets are the best places to look.

There are lots of reasons that kale is attracting so much attention, including that it is high in fibre, low in kilojoules and has no fat. It also aids digestion and is full of nutrients including vitamins A, C and K, folate, magnesium, iron, calcium and antioxidants.

Sausage, Kale & Bean Stew 009a

Toulouse Sausage, Kale & Bean Stew

I used Toulouse sausages from Holly Bacon. These breakfast-sized
sausages are gluten-, dairy- and preservative-free and are simply made from coarsely ground pork, salt and spices.

Serves 4

½ cup dried white beans, such as haricot, lima or cannellini beans, soaked overnight
1 tbsp olive oil
8 Holly Toulouse sausages
2 medium (about 150g each) carrots, roughly chopped
2 small fennel bulbs, sliced
1 large leek, sliced
2 celery sticks, sliced
2 cloves garlic, crushed
1 tbsp dried sage
1L vegetable or chicken stock
440g can diced tomatoes
2 tbsp tomato paste
1 bunch (about 250g) curly kale, stems removed and discarded, leaves chopped
salt and freshly ground black pepper
crusty bread or rolls, to serve

1              Drain beans, place in a saucepan and pour over cold water to cover by about 2.5cm. Place over a medium heat, cover and bring to the boil. Reduce heat and simmer for 45 minutes to 1 hour or until beans are tender. Drain and set aside.

2              Heat oil in a large saucepan, add sausages and cook for 4-5 minutes each side or browned and cooked through, remove and set aside.

3              Add carrots, fennel, leek and celery to pan, cover and cook, stirring frequently, for 8-10 minutes or until vegetables start to
soften. Add garlic and sage and cook, stirring, for 1-2 minutes or until fragrant.

4              Cut sausages into pieces. Add beans and sausages to pan, then stir in stock, tomatoes and tomato paste, cover and bring to the boil. Cook, stirring occasionally, for 20 minutes or until carrots are just tender. Add kale and cook, stirring occasionally, for 20 minutes longer or until kale wilts.

5              Ladle into bowls and accompany with bread or rolls.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another recipe you might like to try using Holly Toulouse sausages:

Sausage, Bacon & Bean Stoup

Sausage, Bacon & Bean Stoup