Heat a drizzle of oil in a large frying pan over a medium to high heat. Meanwhile, remove the woody stems from the chard or the thick ribs from the greens and then cut the leaves into bite-size pieces. Put the leaves into a large bowl, cover with water and set aside.

Fry the sausages in the hot pan, turning often for 10 minutes until browned all over.  Transfer to a plate lined with kitchen roll.

Add the onion to the pan, with a little extra oil, if needed. Cook for 5 minutes, stirring occasionally until the onions start to turn golden, then add the garlic and cook for another minute. Drain the leaves in a colander and then add as much as you can fit into the pan and cook, tossing and stirring, until it begins to wilt, then make room for the rest of the leaves and add them to the pan (if you couldn’t get them all in in one go). Cook for 5 minutes.

Dissolve the tomato purée in the stock, then pour the mixture into the pan along with the beans.

Slice the sausages into 1cm rounds, add to the stew and cook for another couple of minutes until the greens have completely wilted. Remove from the heat and add the chilli flakes, and salt and pepper, to taste. Place a handful of the diced bread in the bottom of each bowl, then ladle the stew over the top.  Leftovers will keep chilled for up to 3 days.