Sausage and cannellini bean casserole

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Sausage and cannellini bean casserole Easy food
Serves 4-6
2 tsp vegetable oil
6 large sausages, (opt for sun-dried tomato and basil or garlic and herb)
1 large onion, chopped
2 garlic cloves, crushed
2 carrots, roughly chopped
3 celery sticks, roughly chopped
1 x 400 tinned cannellini beans
500g tomato passata
1handful of mushrooms, chopped
1 beef stock cube
2 tsp dried mixed herbs

To serve:
Crusty bread

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Heat the oil in a casserole dish set over a medium-high heat. Add the sausages and cook for 5-6 minutes until brown on all sides, turning occasionally.
  2. Push the sausages to one side of the dish. Add the onion, garlic, carrots and celery. Cook for five minutes until soft.
  3. Add the cannellini beans, tomato passata and mushrooms. Sprinkle over the beef stock cube and the mixed herbs. Stir and simmer for five minutes.
  4. Cover and cook in the oven for 10-15 minutes until the sauce has thickened. Serve with crusty bread or baked potatoes.

Note: baked potatoes can be used as an alternative to crusty bread, if you wish.


Per Serving: 328kcals, 6.3g fat (1.6g saturated), 49.3g carbs, 3.8g sugars, 20.6g protein, 18.1g fibre, 0.2g sodium