Ingredients

4 rashers streaky bacon, roughly chopped
6 sausages
1 large onion, diced
3 cloves garlic, minced 
2 spring rosemary, leaves picked and chopped
1 tsp chilli flakes 
1/2 tsp fennel seeds
Small glass of white wine (optional)
2 400g cans butter beans, drained and rinsed
300ml chicken stock
200ml whole milk 
100g kale leaves, roughly chopped

Method

Begin by setting a heavy bottomed casserole dish over a medium high heat with a splash of olive oil. Add the bacon and cook for 2 minutes until starting to colour then take the sausages out of their skins and add to the pan. Break up the sausages with a wooden spoon and cook for 5 minutes or until browned all over then remove from the pan. 

Add a splash of olive oil to the pan before adding the onion and a big pinch of salt and cooking for 5 minutes then add the garlic, rosemary chilli flakes and fennel seeds and cook for a further 5 minutes. 

Return the sausages and bacon to the pan along with a splash of white wine and then reduce. Add the beans, chicken stock and milk and allow to simmer for 15 minutes before adding the kale and cooking for a further 10 minutes. You may need to add a splash more chicken stock. 

Season with salt and pepper and serve.