Sausage & Cannellini Bean Casserole

This is a really hearty warming dish for autumn/winter. I’m craving comfort food at the moment now that the nights are starting to draw in and this makes a really comforting meal. This Sausage and Cannellini Bean Casserole can be served with potatoes, rice or green vegetables. Last time I made it we had rice, sweet potato wedges and broccoli.

This recipe serves 2 adults and 2 small children but makes lots of sauce so if making for more people you can increase the number of sausages you put in. If making for 4 like us and you don’t want to serve all the sauce for dinner you can save some and have some with pasta for lunch or dinner the next day.

Ingredients

6 large sausages (I used Heck gluten & dairy free)

1 tbsp olive oil

1 large red onion

1 large carrot

1 courgette (optional)

2 cloves garlic

2 tins chopped tomatoes

1 tbsp tomato puree

1 vegetable stock cube

1 sprig rosemary chopped

1 tsp thyme

1 tsp oregano

1 tin cannellini beans

Salt & pepper

Method

Warm a large, deep frying pan on the hob and add the oil. Fry the sausages for about 10 minutes until golden brown. While the sausages are frying chop the vegetables. Once the sausages are cooked, remove from the pan and add in the red onion, carrot and courgette. Fry on a low heat and cover for 5 minutes. Add the garlic and cook for a further minute. Add the tomatoes, tomato puree, stock cube and herbs. Season with salt and pepper and leave to simmer on a low heat for about half an hour. Once the sauce has reduced add the sausages back to the pan with the beans and cook for another 10 minutes. The sauce should be think and no longer watery. Serve and enjoy!