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- In a large pot, heat half of the oil over a high heat. Cook the sausages in batches, turning, for 7-8 minutes or until browned on all sides. Remove to a plate and cover with foil.
- Heat the remaining oil in the same pan. Cook the onion and garlic for 5-6 minutes or until the onion has softened but not coloured.
- Add all of the remaining ingredients except for the spinach. Return the sausages to the pot and bring everything to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes or until thickened. Stir in the spinach and allow to wilt for 1-2 minutes, then divide into bowls and serve with crusty bread.
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Note: Pork sausages can be used as an alternative to turkey sausages if you wish.
Per Serving 872kcals, 16.9g fat (4.4g saturated), 128.5g carbs, 8.7g sugars, 57g protein, 52.4g fibre, 0.728g sodium