Sausage and bean casserole
A note from the chef... “In this version, we have used a reduced fat Cumberland sausage. You can vary the recipe by using alternatives - a veggie or spicy type sausage. You could also spice up the casserole mix with smoked paprika, chilli or Cajun spice. The casserole mix would also work well with chicken or Quorn in place of the sausage.”
SERVES 4
Cook time 45 minutes
£1.20 per person
One pot cook
INGREDIENTS
2 dessert spoons of vegetable oil
1 small onion diced
2 small carrots diced
2 sticks celery diced
8 sausages
2 cloves of garlic
2 bay leaves
1 sprig of rosemary
1 tin of chopped tomatoes
1 tin of baked beans
1 tin of butter beans
1 chicken stock pot
300ml of water
INSTRUCTIONS
1. Chop each sausage into three pieces.
2. Peel and dice the carrots, onion and celery (for the celery run a peeler down the back to remove the stringy part).
3. Peel and crush (or finely chop) the garlic.
4. Add the oil to a pan and brown off the sausage, turning until sealed on all sides.
5. Add the diced onion, carrot and celery to the pan and cook for 2-3 minutes. Do not allow to colour.
6. Add the garlic and cook for 1 minute.
7. Add the herbs, chopped tomatoes, baked beans, butter beans and stock made up with the water.
8. Stir and bring to the boil. Reduce the heat and cook slowly for 5 minutes with a lid on.
9. Remove the lid and cook until the sauce is reduced to a casserole type consistency.
10. Taste and season with salt and pepper as necessary. Serve with crusty bread, or similar to suit preference.
Suggestion… if making a vegetarian version, add a little marmite at the same time as the beans
