About the Recipe
A hearty bowl of Pork and Fennel with Butter Bean Ragu, garnished with toasted pine nuts. The dish features roasted eggplant, creamy butter beans, wilted spinach, and red capsicum, all simmered with a fragrant pork and fennel sausage blend, wine, and parmesan. Served in a rustic, generous portion.
I styled and photographed this recipe hero and also created the accompanying video for social media. And of course, I couldn’t resist enjoying it afterwards!
Ingredients
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
Preparation
Click here for the Recipe Video
Preheat your oven to 180 degrees.
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
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