This is the kind of comfort food that everyone loves on a cold autumn evening. Easy to prepare, tastes amazing, and doesn’t take anywhere near as long to make as a regular casserole. I LOVE when autumn/fall comes around and i can start making comfort food like this or, Scottish Beef Stew, Lancashire Hotpot, Colcannon Bake, Beef Bourguignon or my Roast Chicken with Creamy White Wine Sauce.
As you may know, I’m trying to keep meals fairly simple at the moment – because of all the building work going on at home. The rest of my kitchen is going to be ripped out soon, so I’m trying to get some tasty hob meals in before I have to resort to the microwave and toaster as my main appliances!
It was my turn to make dinner for our bi-weekly big-family get together at my grandad’s on Sunday, and this sausage casserole went down a treat with the adults and the kids. I cooked it all at home, took a few photos, then drove the 90 minutes to my grandad’s before heating it up again for everyone to enjoy.
This recipe is adapted from the recipe on BBC Good Food – I doubled the quantities as well as making a few minor changes. I also served it with peas and some buttery cabbage mashed potato, topped with bacon (I could eat that mash as a meal by itself! I’ll add it onto the site in the next week or two).
It’s easy to make gluten free too – just use gluten free sausages (I recommend Debbie & Andrews Chipolatas), and swap out the stock cube for a teaspoon of vegetable bouillon powder.
The Big Batch Sausage and Bean On Pot
Big Batch Sausage and Bean One Pot
- 2 tbsp olive oil
- 20-30 depending on how hungry your family are! good quality chipolata sausages (use gluten-free chipolatas if required)
- 1 large red onion peeled and chopped
- 2 red peppers deseeded and chopped
- 20 mini chorizo the bitesize ones, chopped in half
- 3 cloves garlic peeled and minced
- 2 tsp paprika
- 1 tsp dried thyme
- 120 ml (1/2 cup) red wine (optional)
- 2 chicken stock cubes crumbled (replace with 2 tsp vegetable bouillon for gluten free)
- 3 x 400g (14 oz) tins chopped tomatoes
- 1 x 400g (14oz) tin haricot beans, drained and rinsed
- 1 x 400g (14oz) tin cannellini beans, drained and rinsed
- Heat the oil in a large non-stick frying pan until hot, and brown the sausages all over (you may need to do this in two batches if your pan isn't big enough). It should take about 6-8 minutes. Add in the onion and cook for a further 3 minutes on a medium heat until the onion softens slightly. Add the red peppers and mini chorizo pieces and cook for a further 3 minutes (try to get the chorizo to come into contact with the pan, rather than resting on top of everything else, this will help them to brown slightly).
- Add the garlic, paprika and thyme and stir. Cook for 1 minute, then add in the wine. Let the wine bubble away for 2-3 minutes until reduced. Scrape up any bits that have stuck to the pan at this point.
- Crumble in the stock cubes and stir, then add in the tinned tomatoes. Stir and bring to a gentle boil. Turn down the heat and simmer for 15 minutes, stirring a couple of times during cooking.
- Add in the drained haricot and cannellini beans, stir and cook for a further 5 minutes until heated through.
- Serve with mashed potatoes and peas if you like.
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