Sausage & Bean Casserole

• 8pork sausages, about 60 g each (480 g total)
• 300 mlhot chicken stock
• 240 gdrained mixed beans (from a 400 g tin), rinsed
• 3carrots, thickly sliced
• 1red pepper, chunky dice
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• Fine salt, to taste
• 2onions, sliced
• 3garlic cloves, sliced
• 1 tspsmoked paprika
• 1 tspdried thyme
• 2bay leaves
• 15 gparsley, roughly chopped
• 1 tbspolive oil
• Black pepper, to taste

Method

1. 1Heat the olive oil in a large casserole over medium-high heat. Brown the sausages in two batches for 6–8 minutes per batch, turning, then lift onto a plate. They will finish cooking in the sauce.
2. 2Drop the heat to medium and add the onions with a pinch of salt. Cook for 8 minutes, stirring now and then, until soft and starting to catch gold at the edges; those sticky bits on the base are flavour, leave them be.
3. 3Add the garlic, carrots and pepper and cook for 4–5 minutes. Watch the garlic; you want it fragrant and pale gold, no darker.
4. 4Stir in the smoked paprika and tomato puree and cook for 60–90 seconds, pressing the paste against the hot pan to toast the paprika in the oil.
5. 5Pour in the chopped tomatoes and the hot chicken stock, scraping up the browned bits from the base. Add the thyme and bay leaves, then nestle the sausages back in along with any juices from the plate.
6. 6Bring to a gentle bubble, cover, and simmer for 25 minutes, stirring once or twice so nothing catches on the base.
7. 7Stir in the beans and simmer uncovered for another 10 minutes, until the sauce is glossy and spoonable and the sausage centres reach 75°C for 30 seconds. Fish out the bay leaves, taste the sauce and add salt or black pepper if needed. Finish with the parsley.
8. 8Divide between four bowls, giving each person two sausages with the beans and vegetables.

Per serving

kcal

562

protein

25.9g

fibre

9.8g

carbs

38.8g

fat

34.6g