Pork & Fennel Butter Bean Ragu

Delicious recipe from the talented people at L'Authentique. We love their French inspired products; a taste of home away from home...

SERVES 3 

PREP TIME 20 MINS

COOK TIME 20 MINS

 

INGREDIENTS

L’Authentique Pork & Fennel Sausage or Grind

1 Eggplant

400g Butter Beans

1 Cup sliced spinach or silverbeet

1 tbsp Oregano

Pinch chilli flake

1/4 cup red or white wine 

1 onion, finely diced 

1 shallot finely diced

2 tsp red wine vinegar

1 cup heated chicken stock

1 cup grated parmesan

1/2 red capsicum - chopped

Toasted Pine Nuts to garnish

 

Preheat your oven to 180deg.

Slice eggplant into 2cm cubes, brush

with olive oil then salt. Roast for 30 mins

In a bowl mix L’Authentique French Grind, red wine, oregano, chilli & diced shallot - let it marinate for 20 mins.

Dice onion, fry in pan on med heat with olive oil, when browned, add sherry vinegar. 

Once absorbed, add the French Grind mixture to your pan and cook for 5 mins.

Add chicken stock, butter beans & white wine, cook on a low heat for 10-20 mins - the longer you can leave the more intense the flavour. check to taste.

Add parmesan, spinach & capsicum, toss through.

Cook gently for 2 minutes.

Serve in big bowls, with pine nuts atop.