Smoky sausage casserole

Contains pork – recipe is for non-Muslims only

Sure to be a family favourite, this warming winter one-pot has gently simmered sausages, hearty cannellini beans and a crunchy breadcrumb topping

Prep:15 mins
Cook:1 hrs

Serves 4
Easy

Nutrition per serving

kcal 525
fat 29g
saturates 10g
carbs 39g
sugars 17g
fibre 7g
protein 22g
salt 3.1g

Ingredients

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 large celery stick, finely chopped
2 peppers (any colour), cut into chunks
pack 6 pork sausage (about 400g/14oz)
1 tsp sweet smoked paprika
½ tsp ground cumin
½ tsp chilli flakes
2 x 400g cans chopped tomatoes
400g can cannellini beans, drained
250g bag spinach ( or use the same quantity as frozen)
2 tbsp fresh breadcrumbs (or frozen - see tip)

Tip

Making breadcrumbs

Leftover herbs, such as coriander, can be blitzed with stale bread to make herby crumbs and frozen in freezer bags for up to six months. Sprinkle over white fish or salmon and bake until golden and crisp.

Method

Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and peppers, and give everything a good stir. Cook for 5 mins more.
Turn the heat to high and add the sausages. Cook for a few mins until browned all over, then reduce the heat to medium, sprinkle in the spices and season well. Pour over the tomatoes and bring to a simmer. Cover and continue simmering gently for 40 mins, stirring every now and then.
Heat the grill to high and uncover the casserole. Add the beans and spinach, and stir to warm through. Scatter over the breadcrumbs and grill for 2-3 mins until golden and crisp.