Sausage and Bean Casserole

Ingredients

  • 2 tbsp olive or rapeseed oil

  • 1 onion, finely chopped

  • 2 medium sticks celery, finely chopped

  • 1 yellow pepper, chopped

  • 1 red pepper, chopped

  • 6 cooking chorizo sausages (about 400g)

  • 6 pork sausages (about 400g)

  • 3 fat garlic cloves, chopped

  • 1½ tsp sweet smoked paprika

  • ½ tsp ground cumin

  • 1 tbsp dried thyme

  • 125ml white wine

  • 2 x 400g cans cherry tomatoes or chopped tomatoes

  • 2 sprigs fresh thyme

  • 1 chicken stock cube

  • 1 x 400g can aduki beans, drained and rinsed

  • 1 bunch chives, snipped (optional)

Directions

  1. Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.

  2. Add 1 finely chopped onion and cook gently for 5 minutes.

  3. Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.

  4. Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.

  5. Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

  6. Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.

  7. Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.

  8. Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.

  9. Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

Source