Sausage & Bean Casserole
Ingredients
- 300g chorizo style pork chipolata sausages or sausages of your choice
- 1 tablespoon oil
- 1 onion, peeled and sliced
- 1 garlic clove, peeled and crushed
- ½ red pepper, deseeded and sliced
- 500ml tomato passatta
- 1 tablespoon black treacle
- 2 tablespoons soft dark brown sugar
- 1 tablespoon balsamic vinegar
- 1x 400g can flageolet beans, drained and rinsed
- 1x 400g can red kidney beans, drained and rinsed
- 1x 400g can butter beans, drained and rinsed
Method
Heat the oil in a large saucepan and add sausages, onion and garlic. Heat gently until sausages begin to brown and onions soften.
2
Add all remaining ingredients and simmer gently with lid on for about 30 minutes, alternatively transfer to the oven for a slightly longer cooking time
3
Serve the casserole with crusty bread.
Additional Information
If preferred, replace the flageolet beans with baked beans or the tomato pasatta with chopped tomatoes.
Alternatively, pop the casserole in a preheated oven at 180°, 160°C Fan, Gas Mark 4 for 1 hour.