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Sausage & Bean Casserole
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Serves: 4
Swap the sausage for chicken thighs for a Provenҫal-style stew. Looking for more winter recipes? Look no further.
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Ingredients
- 300g Dried cannellini or borlotti beans, soaked overnight in water
- 1 Chicken stock cube
- 3 Garlic cloves
- 20g Sage
- 12 Sausages
- 1 Onion, peeled and cut into half moons
- 2 sticks celery, thinly slices
- 3 Bay leaves
- 3 tbsp Extra virgin olive oil
- 1 Handful Parsley, finely chopped
- 1 Handful Thyme, finely chopped
- 1 Handful Rosemary, finely chopped
- 800g Tinned tomatoes, chopped
- 500ml Chicken stock
- 2 tbsp Sun-dried tomato paste
Method
Step 1
Preheat oven to 180°c/ 160°c fan/ gas 4
Step 2
To cook the beans place them in a saucepan and cover with cold water, adding the stock cube, garlic and sage. Bring to the boil, then turn down to a simmer and cook for 45 mins until tender.
Step 3
While the beans are cooking, grill the sausages to colour all over and set aside.
Step 4
In a casserole dish suitable to use on the hob, saute the onions, celery and bay leaves in the olive oil for 5 mins. Tip the herbs in and cook for a further 2 mins.
Step 5
Add the tinned tomatoes, stock and sun-dried tomato paste, then bring to the boil
Step 6
Add the sausages and beans, strained from the stock water.
Step 7
Place the lid on the casserole dish and place in the oven for 40 mins then it's ready to serve.
Shop the ingredients
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