Sausage Casserole with Cannellini Beans

Ingredients · per serving

• 200 ml Chicken stock
• 1 tsp Dried oregano
• 3 tbsp Fresh parsley
• 1 medium Red bell pepper
• to taste Black pepper
• 3 cloves Garlic
• 400 g Tinned cannellini beans
• 1 tbsp Olive oil
• 6 links Pork sausages
• 1 tsp Worcestershire sauce
• 1 tbsp Tomato purée
• to taste Salt
• 400 g Tinned chopped tomatoes
• 1 tsp Smoked paprika
• 1 medium Onion

Instructions

1. Heat 1 tbsp olive oil in a wide pan over medium-high heat. Brown the sausages 5-6 minutes, turning, until deep gold all over. Lift onto a plate.
2. Lower heat to medium. Add the diced onion and pepper to the same pan, cook 6-8 minutes until soft.
3. Add the minced garlic, dried oregano and smoked paprika. Stir 30 seconds.
4. Stir in the tomato purée, cook 1 minute. Pour in the tinned tomatoes, chicken stock and a splash of Worcestershire. Bring to a simmer.
5. Drain and rinse the beans. Tip into the sauce. Return the sausages, pushing them down into the liquid. Cover loosely.
6. Simmer 20-25 minutes, turning the sausages once, until the sauce has thickened and the sausages are cooked through.
7. Taste — adjust salt and pepper. Stir in chopped parsley. Plate with crusty bread or mash for the sauce, and steamed greens on the side.

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