Sausage & bean casserole







Cook Time

30-35 Min


  • 8 pepperoni sausages
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 green pepper, seeded and cut into strips
  • 400g/14oz canned chopped plum tomatoes
  • 2 tablespoons sun-dried tomato paste
  • 400g/14oz canned cooked cannellini beans
  • Prick the sausages all over with a fork. Cook under a preheated grill for 10–12 minutes, turning occasionally, until brown all over. Set aside and keep warm.
  • Heat the oil in a large frying pan. Add the onion, garlic and green pepper, and sweat for 5 minutes, stirring occasionally, until softened.
  • Add the tomatoes to the frying pan and leave the mixture to simmer for about 5 minutes, stirring occasionally, or until slightly thickened.
  • Stir the sun-dried tomato paste, cannellini beans and reserved sausages into the mixture in the frying pan. Cook for 4–5 minutes until the mixture is piping hot. Add 4–5 tablespoons water if the mixture becomes too dry during cooking.
  • Transfer the casserole to serving plates, and serve hot with mashed potato or rice.
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