• Heat the oil in a large, lidded non-stick frying pan or flameproof casserole dish over a medium to high heat. Add the sausages and cook for 5 minutes, turning frequently, until browned all over. Remove from the pan and set aside on a plate.
• Add the onion, celery, garlic and carrot to the pan. Cook over a medium to high heat for 10 minutes until softened and lightly golden. Return the sausages to the pan along with the tinned tomatoes, stock and smoked paprika. Season lightly and stir. Bring to the boil, then reduce to a simmer for 20 minutes until the sauce has thickened slightly.
• Stir in the beans and greens, then cover and simmer for a further 5 minutes until the greens have softened. Spoon into bowls and grind over some black pepper to serve.   Enjoy with some crusty bread…or homemade bread!

Freezing and defrosting guidelines:

• Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1 to 3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat: transfer to a suitable sized saucepan with lid and re-heat, covered, until piping hot on a medium to high heat (around 10 to 15 minutes).