Dinner tonight? It’s got to be hearty veggie sausage and bean casserole made here by Isabella. This cheap and cheerful dish is full of plants, a good source of protein and a great way to bang in some beans.
RECIPE
– 2 tbsp olive oil
– 8 vegetarian sausages
– 1 large red onion, finely chopped
– 2 celery sticks, finely chopped
– 2 carrots, finely chopped
– 3 garlic cloves, finely chopped
– 1 tsp smoked paprika
– 1 tsp fennel seeds
– few sprigs of rosemary
– 2 tbsp tomato purée
– 1 tbsp balsamic vinegar
– 400g can plum tomatoes
– 250ml vegetable stock
– 400g can butter beans
– 4 tbsp Greek yogurt
– Warm crusty bread
1. Heat the oil in a large flameproof casserole dish over a medium-high heat. Add the sausages and cook for 5-7 mins until browned, then scoop out and set aside. Turn the heat down and stir in the onion, celery and carrot with a big pinch of salt. Cook for 8-10 mins until softened.
2. Stir in the garlic, paprika and fennel seeds and cook for 1-2 mins until fragrant. Stir in the rosemary and tomato purée and cook for 5 mins until the tomato purée has caramelised. Add the vinegar, tomatoes, stock and beans, along with their liquid, then rinse out the tomato can with water and add that too. Bring to a simmer and return the sausages to the pan. Simmer gently for 40-45 mins, stirring frequently, until the sauce has thickened. Season to taste and remove the rosemary sprigs.
3. Serve with a dollop of Greek yogurt and warm crusty bread.