Sausage & 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
• 3 fat garlic cloves, chopped
• 6 S Collins & Son cooking chorizo sausages (about 400g)
• 6 S Collins & Son pork sausages (about 400g)
• 1½ tsp sweet smoked paprika
• ½ tsp ground cumin
• 1 tbsp dried thyme
• 125ml white wine
• 2 x 400g tins cherry tomatoes or chopped tomatoes
• 2 sprigs fresh thyme
• 1 chicken stock cube
• 1 x 400g tin aduki beans, drained and rinsed
• 1 bunch chives (optional)

Cooking Method

1. Heat the olive or rapeseed oil in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins.
2. Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.
3. Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes, and fresh thyme and bring to a simmer. Crumble in the stock cube and stir in.
4. Cook for 40 minutes. Stir in the beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve.

Original Recipe: BBC Goodfood