Sausage & bean casserole
serves 4
ingredients
8 pepperoni sausages
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 green pepper, seeded and cut
into strips
400g/14oz canned chopped plum
tomatoes
2 tablespoons sun-dried tomato paste
400g/14oz canned cooked
cannellini beans
• Prick the sausages all over with a fork. Cook under a preheated grill for
10–12 minutes, turning occasionally, until brown all over. Set aside and
keep warm.
• Heat the oil in a large frying pan. Add the onion, garlic and green
pepper, and sweat for 5 minutes, stirring occasionally, until softened.
• Add the tomatoes to the frying pan and leave the mixture to simmer for
about 5 minutes, stirring occasionally, or until slightly thickened.
• Stir the sun-dried tomato paste, cannellini beans and reserved sausages
into the mixture in the frying pan. Cook for 4–5 minutes until the mixture
is piping hot. Add 4–5 tablespoons water if the mixture becomes too dry
during cooking.
• Transfer the casserole to serving plates, and serve hot with mashed
potato or rice.
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