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Sausage and bean casserole

Sausage and bean casserole

A lighter take on the British winter warmer: fewer sausages, more butter beans and vegetables, all in a smoky tomato sauce with kale stirred through, and wholemeal bread to mop up.

55 min
total
4
people
530
calories per serving

Per serving

28 g
Protein
46 g
Carbs
23 g
Fat

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Ingredients

4
  • 6 pc
    Chipolata sausage
  • 10 ml
    Rapeseed oil
  • 1 pc
    Onion
  • 200 g
    Carrot
  • 1 pc
    Red bell pepper
  • 1 pc
    Apium graveolens
  • 2 clove
    Garlic
  • 1 tsp
    Smoked paprika
  • 1 tbsp
    Tomato paste
  • 400 g
    Canned crushed tomatoes
  • 400 g
    Lima bean or butter bean
  • 250 ml
    Water
  • 2 sprig
    Thyme
  • 200 g
    Kale
  • 160 g
    Whole grain bread (made with T150 flour)
  • 1 pinch
    Black pepper ground

Allergens

celerygluten
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

  1. Brown the sausages in the oil in a casserole for 8 minutes, then lift out and cut each in half.

  2. Soften the chopped onion, carrot, pepper and celery in the same pan for 8 minutes, then add the garlic, smoked paprika and tomato paste.

  3. Add the tomatoes, drained butter beans, water, thyme and sausages and simmer for 20 minutes until thick.

  4. Stir in the shredded kale for the last 5 minutes, season with pepper and serve with the bread.

Chef's tips

  • •No extra salt needed: the sausages and beans season the sauce.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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