Smoky Sausage, Butter Bean, and Red Pepper Casserole
Ingredients
- 12 Pork Sausages
- 2 500 gr Tomato Passata
- 2 400 gr tins Butter Beans
- 2 Red Peppers De seeded and cut into slices
- 2 medium White Onions peeled and very finely chopped
- 1 large Carrot Peeled and very finely diced
- 3 sticks Celery washed and finely diced
- 3 cloves Garlic peeled and crushed
- 1 quality Chicken Stock cube
- 5 gr dried Thyme
- 5 gr Smoked Paprika
- 25 ml toasted Sesame Oil
- 50 gr Dark Brown Sugar
- 25 ml Cider Vingar
- Sea Salt and freshly ground Black Pepper
Equipment
- 1 Large heavy-bottomed Frying Pan with a lid
Instructions
- Place the sausages in the heavy-bottomed frying pan over a low heat. Slowly start to cook the sausages. As the fat starts to render you can turn up the heat.
- Fry the sausages turning regularly until brown then carefully remove from the pan.
- Add the onion, carrot, and celery to the pan and saute until golden brown and cooked through.
- Add the garlic and cook out for a couple of minutes stirring contiously.
- Add all of the remaining ingredients and bring to a gently simmer, covering with the lid. Stir occassionally to prevent the casserole sticking and burning.
- After fifteen minutes add the sauages and cook for another fifteen minutes.
- Check the seasoning and serve.
Notes
Check the sausages for Gluten Tried this recipe?Let us know how it was!