Name: Jools’ sausage & smoky bean casserole
Total time: 1 h 30 min
Yield: 1
Ingredients: 12 higher-welfare pork chipolatas; 2 medium leeks; 2 sticks of celery; 2 cloves of garlic; 2 red peppers; olive oil; 2 teaspoons sweet smoked paprika; 1 teaspoon ground cumin; 12 ripe cherry tomatoes; 1 tablespoon red wine vinegar; 500 ml passata; 1 teaspoon demerara sugar optional; 1 teaspoon Dijon mustard; 2 x 400 g tins of mixed beans; a few sprigs of fresh flat-leaf parsley optional

Jools’ sausage & smoky bean casserole

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Total Time:
1 hour 30 minutes

Grill sausages for less fat or brown in pan before adding veggies for a flavorful dish.

Ingredients:

12 higher-welfare pork chipolatas
2 medium leeks
2 sticks of celery
2 cloves of garlic
2 red peppers
olive oil
2 teaspoons sweet smoked paprika
1 teaspoon ground cumin
12 ripe cherry tomatoes
1 tablespoon red wine vinegar
500 ml passata
1 teaspoon demerara sugar optional
1 teaspoon Dijon mustard
2 x 400 g tins of mixed beans
a few sprigs of fresh flat-leaf parsley optional

Instructions:

Preheat the grill to medium and line a baking tray with tin foil. Cook the sausages on the tray for 10 minutes until browned all over. Drain on kitchen paper. Chop leeks, celery, garlic, and red peppers. Cook vegetables in oil for 10 minutes until leeks soften. Add spices, then all remaining ingredients and a splash of water. Simmer with lid on for 45 minutes, checking and adding water if needed. Adjust seasoning with vinegar and finish with parsley. Serve with sweet potatoes, brown rice, and green salad.

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