This hearty Toulouse sausage stew is a flavour explosion, packed with protein and vitamins from the cannellini beans and cavolo nero. A simple, satisfying meal that's perfect for a chilly evening. The roasted potatoes add a delightful crunch, making this dish a true comfort food classic.
Preheat the oven to 200°C. Halve, peel, and thinly slice the shallot. Peel and grate the garlic. Drain and rinse the cannellini beans. Cut the potato into 2cm chunks and put on a baking tray with a drizzle of oil, salt, and pepper. Roast on the top shelf of your oven for 25 minutes, turning halfway through cooking.
Once the potatoes have been in the oven for 5 minutes, add the sausages to the same tray and return to the oven for the remaining 20 minutes. The sausages are cooked when they are no longer pink in the middle.
Heat a drizzle of oil in a large frying pan over medium heat. Add the panko breadcrumbs and half the garlic, cook until golden brown, stirring frequently for 2 minutes. Pour into a bowl and set aside.
Return the frying pan to medium heat and add a drizzle of oil. Add the shallot and cook until soft for 3 minutes. Add the remaining garlic and cook for a further minute.
Pour in the water, red wine jus paste, and tomato puree to the pan with the shallot. Mix well and add the chopped cavolo nero and cannellini beans. Bring to a boil and then reduce the heat down to a simmer. Cover with a lid or tin foil and cook until the cavolo nero is tender for 9 minutes.
Taste and add salt and pepper if needed. Serve the bean stew between your bowls and top with the roasted potatoes. Pop sausages on top and sprinkle over the crumb.
For extra flavour, use good quality sausages. The better the sausage, the better the stew!