Smokey Sausage and Bean Casserole
Serves 4
Shutterstock Photo ID: 14202510081 tbsp olive oil
8 pork sausages (or similar)
1 onion, finely chopped
1 large carrot, finely chopped
1 celery stick, finely chopped
1 large red pepper, diced
2 garlic cloves, finely chopped
400g tin chopped tomatoes
400ml chicken stock (made up with ½ stock cube)
1 tsp smoked paprika
1 tsp Dijon mustard
400g tin cannellini, drained and rinsed (optional)
100g spring greens (finely sliced)
METHOD
Heat the oil in a large, lidded non-stick frying pan or flameproof casserole dish over a medium-high heat. Add the sausages and cook for 5 mins, turning frequently, until browned all over. Remove from the pan and set aside.
Add the onion, celery, carrot, red pepper and garlic to the pan. Cook over a medium-high heat for 10 mins until softened and lightly golden. Return the sausages to the pan along with the tinned tomatoes, stock, smoked paprika and mustard. Season lightly with salt and pepper and stir. Bring to the boil, then reduce to a simmer for 20 mins until the sauce has thickened slightly. Add more stock if your sauce is getting too thick.
Stir in the beans and greens, then cover and simmer for a further 5 mins until the greens have softened. Spoon into bowls to serve.
To freeze this dish, allow to cool completely and transfer to an airtight, freezer-safe container. Defrost thoroughly before reheating. To re-heat: loosely cover with foil and bake until piping hot.
