INGREDIENTS

• 1 pack of The Lottie
• 2 cans cannellini or navy beans, drained and rinsed
• ½ onion, minced
• ½ fennel bulb, minced
• 1 clove garlic, grated
• 1 bunch kale, washed, de-stemmed, and chopped
• ½ cup olive oil, divided
• 2 cups chicken stock
• ¼ - ½ cup Parmesan cheese, grated
• ½ tsp chili flakes (optional)
• Salt
• Black pepper

DIRECTIONS

For the Beans:

1. In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add minced onion and fennel, season with salt, and cook for 4-5 minutes until tender.
2. Add grated garlic and cook for 2 more minutes. If you like spice, add chili flakes at this point.
3. Stir in beans and 1 cup of chicken stock. Let simmer for 8-10 minutes until reduced by half and beans are tender.
4. Add the remaining 1 cup chicken stock and ½ cup olive oil. Stir, breaking up some of the beans to create a creamy texture.
5. Add kale, ¼ cup grated Parmesan, and adjust seasoning to taste. For extra brightness, add a little lemon zest if desired.

For the Sausage:

1. Cut shallow diagonal slits on the top of each sausage link (do not cut all the way through).
2. In a medium skillet, heat a little olive oil over medium-high heat. Add sausages, cut side down, and sear for 4-5 minutes until browned.
3. Turn sausages, add ¼ cup water, cover, and cook for another 4 minutes until water evaporates. Uncover and keep sausages warm on low heat until ready to serve.

To Serve: Spoon the creamy beans into a wide bowl, place a sausage link on top, and dust with grated Parmesan and black pepper. Enjoy!