This comforting and hearty casserole inspired by a Hairy Bikers recipe is super quick to whip up and really packs a punch with the tomatoey beans laced with the chilli flakes and Worcestershire sauce.
The sausages can be fried in the pan after the bacon goes in to make it a one pot but I prefer to bake them in the oven first to cut down on the grease. Serves 2 hungry people.
Sausage and bean casserole
A glug of olive oil
6 pork sausages
3 rashers rindless streaky bacon, chopped
1 red onion, thinly sliced
2 garlic cloves, crushed
1 red pepper, thinly sliced
2 tsp smoked paprika
1tsp chilli flakes
1 x 400g tin chopped tomatoes
300ml chicken stock
2 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tbsp dark brown muscovado sugar
1 tbsp dried mixed herbs
6 sprigs of fresh thyme
100ml red wine
1 x 400g can butter or cannellini beans
Salt and freshly ground black pepper
Heat the oil in a large non-stick frying pan and fry the onion and garlic until soft. Add the bacon until brown and crisp.
Add the red pepper, chilli flakes and smoked paprika and cook together for a few seconds longer.
Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
Pour over the wine and bring to a simmer for 15 minutes stirring from time to time.
Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
Add the baked sausages to the pan and cover and simmer for a couple minutes.
Season to taste with salt and freshly ground black pepper and serve with a green salad and crusty bread.