Sausage and Bean Casserole

3 standard portions

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Ingredients

• 1 tbsp Olive oil
• 6 Pork sausages ((approx 70g/2.5oz each))
• 235 g Cannellini beans ((drained weight))
• 1 Leek (sliced)
• 1 Carrot (finely diced)
• 8 Button mushrooms (sliced)
• 1 Red bell pepper (dices)
• 400 g Chopped tomatoes (canned)
• 100 ml Boiling water
• 1 Chicken stock pot
• 1 tsp Dijon mustard
• 0.5 tsp Paprika
• 0.5 tsp Dried thyme
• 0.5 tsp Dried oregano
• 1 pinch Fine sea salt and ground black pepper
• 1 tbsp Worcestershire sauce
• 2 tablespoons Tomato puree
• 70 g Spring greens (thinly sliced)

Method

1. Heat 1 tbsp Olive oil in a pan and fry 6 Pork sausages until cooked through - about 12 minutes. Set aside.
2. Put 1 Leek, 1 Carrot, 8 Button mushrooms and 1 Red bell pepper into the pan. Cook gently for 3-4 minutes.
3. Add 400 g Chopped tomatoes, 2 tbsp Tomato puree, 0.5 tsp dried thyme, 0.5 tsp Dried oregano, 0.5 tsp paprika, 1 tsp Dijon mustard, 1 tbsp Worcestershire sauce, 100 ml Boiling water, 1 Chicken stock pot and 1 pinch Sea salt and black pepper. Simmer for 2 minutes.
4. Add the cooked sausages, 235 g Cannellini beans and 70 g Spring greens.
5. Mix well and simmer for 5 minutes.