Sausage and Bean Casserole

Shopping list

• 8 piece pork sausages — good quality

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• 1 tbsp olive oil

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• 1 piece onion — peeled and diced

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• 2 clove garlic — peeled and crushed

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• 1 piece carrot — peeled and diced

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• 1 stalk celery — trimmed and sliced

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• 400 g tinned chopped tomatoes

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• 400 g cannellini beans — tinned, drained and rinsed

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• 200 ml chicken stock

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• 1 tbsp tomato purée

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• 1 tsp dried thyme

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• 1 piece bay leaf

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• 1 pinch salt and black pepper — to taste

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Step by step

1. 1

   Heat the olive oil in a large casserole dish or deep frying pan over medium heat.

2. 2

   Add the sausages and brown them all over, about 5– 6 minutes, then remove and set aside.

3. 3

   In the same pan, add the onion, carrot and celery. Cook gently for 8 minutes until softened.

4. 4

   Stir in the garlic and tomato purée, cooking for 1 minute.

5. 5

   Pour in the chopped tomatoes and chicken stock, then add the thyme and bay leaf. Season with salt and pepper.

6. 6

   Return the sausages to the pan, nestling them into the sauce. Bring to a simmer.

7. 7

   Cover and cook on low heat for 20 minutes, stirring occasionally.

8. 8

   Add the cannellini beans, stir gently, and cook uncovered for a further 10 minutes until the sauce has thickened slightly.

9. 9

   Remove the bay leaf, check seasoning, and serve hot with crusty bread or mash.