Recipe: spicy bean casserole

Spicy Bean Casserole

Because this casserole is meant to be spicy, the sausages themselves should be quite hot too (I’m sure you could also use normal ones though). The ones I’ve used are from Tesco and call themselves Pork Chorizo Style Chipolatas. Or, you could just use an actual chorizo, chopped up, and lessen its frying time. This bean casserole, like all casseroles for that matter, can easily be made ahead of the actual dinner, even days beforehand. Just don’t cook it for ages like you might do when you’re slow cooking meat, as the beans might go too mushy. It’s super easy and practically fool-proof to make – especially when you’re cooking in large quantities. Lovely when it’s chilly out or if you’re simply in need of something particularly nourishing.

Serves 2-4 (depending on how gluttonous you’re feeling)

Preparation Time 20 Mins, Cooking Time 45 Mins

You will need:

6-8 Sausages (preferably Chorizo Style)

1 Tin Chopped Tomatoes

1 Tin soaked Chickpeas, drained

1 Tin Three Bean Salad, drained

1 Tin Broad Beans, drained

200ml Red Wine

2 tbsp Tomato Puree

400 ml Vegetable Stock

2 Carrots, peeled and chopped

2 Red Onions, chopped

4 Cloves of Garlic, chopped finely

2 Red Chillies, chopped finely

2 Peppers (any colour), chopped

1 tbsp Ground Cumin

1 tbsp Paprika Powder

1 handful Cherry Tomatoes

2 tbsp Sugar

1 tbsp dried Rosemary

1 tbsp dried Thyme

Begin by frying the sausages in a pan for five to ten minutes until they’ve started to take on a golden brown colour. In the meantime preheat your oven to 180 C. Once the sausages are ready, transfer them to an empty casserole dish. Now gently fry the carrots, onions and peppers in the same pan as the sausages as it should still have the sausage juices in. When the vegetables have cooked for ten minutes, add the garlic, all the herbs and spices, the tomato puree and the chilli. Fry for another two minutes before adding the wine, stock, tinned tomatoes and sugar to the pan also. Bring the lot to the boil and then pour into the casserole dish with the sausages. Place in the oven for 25 minutes. Drain the three different tins of pulses and beans, add them along with the cherry tomatoes to the casserole dish before returning it to the oven for another 10 to 15 minutes. Serve immediately whilst piping hot with bread.

By Maria Blundell