Tasty beans with really great flavour from the fresh thyme. We’re in full autumnal mode at this stage – though it’s still weirdly warm outside. Serve with the greens below if you like.
Sausage & bean casserole – to serve 4
- 1 tbsp vegetable oil
- 8 pork sausages (we used chipolatas)
- 2 celery sticks, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 1 tbsp tomato purée
- 400g tin of butter beans
- 400g tin of baked beans
- a small bunch of thyme
- 200ml chicken or veg stock
- 2 slices white bread, whizzed to crumbs
Heat half the oil in a large casserole dish, then brown the sausages well. Remove from the pan and set aside. Add the rest of the oil to the casserole, tip in the vegetables and fry for 10 minutes. Stir in the tomato purée and cook for another minute.
Heat the oven to 200ºC/180ºC fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle the breadcrumbs over the top and bake in the oven for 25-30 minutes or until the crumbs are golden and the stew is bubbling up the sides.
(Original recipe from BBC Good Food)