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Chipolata and bean casserole
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Quick and easy family meal prep for stress-free dining in under 20 minutes.
Ingredients:
  • 500g beef chipolata sausages
  • 3 carrots, peeled, finely chopped
  • 3 celery sticks, ends trimmed, finely chopped
  • 1 x 800g can diced tomatoes
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 100g baby spinach leaves
  • 40.00 ml chopped fresh continental parsley
  • Crusty bread, to serve
Instructions:
  • Preheat oven to 170°C. In a large flameproof casserole dish over medium heat, heat oil until shimmering. Add sausages and cook for 2-3 minutes, turning occasionally, until lightly browned. Transfer sausages to a plate.
  • Sauté the onion, carrot, celery, and garlic in the dish, stirring frequently, for about 6 minutes until the onion begins to soften.
  • Add the vibrant tomatoes and flavorful stock to the pot, then turn up the heat to high. Cover the pot and let it come to a rolling boil.
  • Add the sausages back to the dish and cover it. Bake in the oven for 30 minutes. Gently incorporate the beans. (Refer to notes for freezing instructions)
  • Gently fold in the spinach and parsley, then season with salt and pepper. Plate the casserole into individual serving dishes and enjoy with a side of bread.

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