M L THE
BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
SAUSAGE BEAN CASSEROLE
This is one of my favourite meals my folks would cook growing up . It ' s full of flavour , really quick and easy to make . It ' s also ideal for this time of year as it ' s a perfect winter warmer dish . We usually have this with a nice buttery spaghetti or linguine . I think it works with any type of pasta to be fair . Or you could just eat it on it ' s own with a lovely piece of crusty bread . Make sure that you make plenty because I guarantee you will be going back for seconds and it ' s always better the next day ! You could make alterations to your taste such as spicy sausages , adding smoky bacon etc .
INGREDIENTS
• Old English Thin Sausages x10
• Finely diced Spanish onion x1
• Finely chopped garlic clove x 3
• Celery sticks roughly chopped x 3
• Small leek roughly chopped x 1
• Sweet paprika - 2 tbsp
• Fennel seeds - 1 / 2 tsp
• Italian mixed herbs - 1 tsp
• 2 x 400ml tins chopped tomatoes
• 1x tin Butter beans
• Diced green and red pepper , 1 of each
• Red wine
• Chicken stock
• Tomato puree
METHOD
• In a large saucepan or casserole dish sweat off the onion with some rapeseed oil .
• Cut the sausages up into chunks .
• Fry off on a medium heat to get a bit of colour on them .
• Add in the paprika and fennel seeds , warm through to release the fragrance .
• Add the garlic , celery and leek and a tbsp of tomato puree , give it a stir . Then add in a glass of red wine a similar amount of chicken stock , Italian herbs and the tinned tomatoes . Give it all a stir and bring to the boil then leave to simmer for about 40 minutes .
• Stir in the butter beans and chopped peppers then simmer for a further 10 minutes .
• You can finish the dish with some chopped fresh herbs like parsley , coriander or basil . Absolutely delicious ! merseylife . com 29