Sausage & bean casserole
The one we reach for when it's properly cold out — sausages, beans and a smoky tomato gravy in a single pot. Tastes like it's been going all day; it hasn't.
Supermarket sausages are fine — the smoked paprika and a long simmer do the heavy lifting. Mash or crusty bread on the side.
Ingredients
- 8 pork sausages
- 1 onion, sliced · 2 garlic cloves
- 1 tsp smoked paprika
- 400g tin chopped tomatoes
- 400g tin butter beans (or cannellini), drained
- 300ml chicken or veg stock
- 1 tbsp tomato purée · splash of Worcestershire sauce
Method
- Brown the sausages all over in a little oil in a casserole or deep frying pan. Set aside — they finish cooking in the sauce.
- Soften the onion in the same pot for 8 minutes, add the garlic and paprika for a minute, then the purée and Worcestershire sauce.
- Tip in the tomatoes, stock and beans, nestle the sausages back in and simmer gently for 20 minutes until thick. Season, serve.
Kit for this recipe
A lidded casserole pot — cast iron, £19.99 at Lakelandhob-to-table and holds a steady simmer
Smoked paprika that isn’t ancient — La Chinata, £3.99 at Sous Chefit's the whole flavour — replace yearly
Tongs — Cuisipro locking, £12.49turning sausages without piercing the skins
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