A nice one-pot meal, this was especially a hit with Alex. I've written up the recipe as described, although we made it with lamb sausages rather than pork.

Sausage with White Beans and Kale

Cook's Country, October/November 2020, by Sara Mayer (p.27)

Ingredients

• 2×440mL tins of cannellini beans, rinsed
• 830mL tin diced tomatoes, drained with juice reserved
• 240mL broth
• 30mL olive oil
• 450g italian sausages, pricked
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 450g kale, stemmed and coarsely chopped
• ⅛ tsp salt (double if using unsalted broth)

Directions

1. Combine 120mL beans, 120mL tomatoes, reserved tomato juice, and broth in a blender and blend until smooth.
2. Heat oil in a dutch oven over medium heat until shimmering.
3. Add sausages and cook until browned on both sides. Remove and buffer.
4. Add onion and cook until softened.
5. Add garlic and cool until fragrant, 30-60 seconds.
6. Stir in bean-tomato mix, remaining tomatoes, and kale. Cover and simmer, stirring occasionally, until kale is wilted, ~15 minutes.
7. Stir in remaining beans and browned sausages. Cover again and cook until sauce thickens and sausages are cooked through.