Casserole With It!

Serves: 2 Prep: 10 mins Cook: 25 Mins

Ingredients

• 1 tbsp olive oil
• 6 vegan sausages
• 1 red onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 red sweet pointed pepper, thinly sliced
• 1 heaped tbsp smoked paprika
• 1 tbsp dried thyme
• 2 bay leaves
• 400g tin cannellini beans, drained and rinsed
• 400g Isle of Wight cherry vine tomatoes, halved
• 700ml/1¼ pints vegetable stock (from a stock cube is fine)
• Salt and freshly ground black pepper
• Fresh thyme or parsley, to garnish
• Mashed potato, to serve

Method

1. Heat the oil in a large flameproof casserole dish and fry the sausages for a few minutes until lightly browned. Remove from the casserole dish with a slotted spoon and set to one side.
2. Add the onion to the casserole dish and fry for about 5 minutes, until softened. Add the garlic and fry for 1 minute.
3. Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the cannellini beans, tomatoes, stock and a generous pinch of salt and stir through.
4. Return the sausages to the pan, put the lid on, then simmer gently on the hob – for 18–20 minutes.
   Season generously with black pepper, garnish with the parsley or thyme and serve.

thetomatostall.co.uk

NorthernLife Jan/Feb 2022