Dinner · British

Sausage & bean casserole

Name: Sausage & bean casserole
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 8 Pork sausages; 1 tbsp Olive oil; 1 Brown onion; 1 Pepper; 2 cloves Garlic, crushed; 2 tsp Smoked paprika; 1 tsp Dried thyme; 2 tins Chopped tomatoes; 1 tin Cannellini beans, drained; 1 cube Vegetable stock cube; 750g Baby new potatoes

Cheap, cosy and all in one pot. Exactly what a cold, dark evening needs.

Start to finish: 55 min
Hands-on: 25 min
In the fridge: 3 days
Freezes: Yes

Contains celery, sulphites

Ingredients

4 portions

8Pork sausages
1 tbspOlive oil
1Brown onion
1Pepper
2 clovesGarlic, crushed
2 tspSmoked paprika
1 tspDried thyme
2 tinsChopped tomatoes
1 tinCannellini beans, drained
1 cubeVegetable stock cube
750gBaby new potatoes

Plus salt, pepper and water.

Method

1
Brown the sausages all over in the oil in a large casserole for 10 minutes. Lift them out.
2
Meanwhile, slice the onion and pepper and crush the garlic.
3
Soften the onion and pepper in the sausage fat for 8 minutes. Stir in the garlic, paprika and thyme for a minute.
4
Add the tomatoes, beans and the stock cube crumbled into 200ml water. Halve the sausages and return them to the pan. Simmer with the lid ajar for 30 minutes, until thick.
32 min, mostly hands-off
5
Season well. Serve with the new potatoes, boiled, or cool and portion into tubs.

On the day

Reheat until piping hot all the way through. Boil the new potatoes fresh on the night, about 15 minutes, or just serve it with crusty bread.

Cook’s tip

Brown the sausages properly before they go in. They will not colour in the sauce, and pale sausages look sad.