Thursday, 3 March 2016

Monday 29th February: Spicy sausage and bean casserole

The last day of February and a leap year to boot called for something hearty to eat. The weather is still persistently cold, so I am fancying stews and casseroles a lot at the moment. This sausage and bean casserole was inspired by two different recipes from BBC Good Food, here and here. It has the advantage of being just about quick enough to cook after work unlike a lot of other stews and casseroles, and the spicy flavours give a nice warm, comforting kick.

Serves 3-4.

6 sausages, cut into chunks
1 onion, sliced
1 medium carrot, sliced
1 large leek, sliced
2 celery sticks, thinly sliced
1 tsp smoked paprika
1/2 tsp ground cumin
pinch of dried chilli flakes
2 400g tins chopped tomatoes
1 chicken stock cube
400g tin cannellini beans, drained and rinsed
handful of cavolo nero, shredded

Pre-heat the oven to 190C. Heat a large oven-proof casserole dish to medium-high on the hob. Add the sausages and cook until the outside is nice and brown. Add the vegetables and cook for another 5-10 minutes until everything is golden and starting to soften. Add the spices and cook for another minute or two. Add the tinned tomatoes, crumble in the chicken stock cube and stir. Bring to the boil then turn down to a simmer. Add the beans and cavolo nero, and give it another good stir. Place a lid on the casserole, put in the oven and cook for 30-40 minutes until the sausages are cooked through and the vegetables are soft.

Serve with chunks of bread.

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