Grilled pork sausages with a fibre-rich butter bean, garlic and spring onion champ.
502kcals, 15.9g fat (5.6g saturated), 63.4g carbs, 3g sugars, 29.4g protein, 26g fibre, 0.253g sodium
|1 tbsp olive oil|
|8 good-quality pork sausages|
|8 spring onions, chopped|
|3 garlic cloves, crushed|
|1 tbsp fresh thyme leaves|
|2 x 400g tins of cannellini beans, drained and rinsed|
|Juice of 1 lemon|
1. Turn the grill on to a high heat. Cook the sausages for 10-15 minutes until browned all over and completely cooked throughout, turning regularly.
2. Meanwhile, heat the oil and butter together in a saucepan over a low heat. Add the spring onions and cook for 4-5 minutes until softened. Add the garlic and thyme and cook for 30 seconds.
3. Add the beans and lemon juice and cook for 4-5 minutes, stirring regularly. When the beans are soft, mash to a creamy consistency using a potato masher. Season to taste.
4. Serve the cannellini bean champ with the sausages and some wilted spinach.