Easy sausage casserole

• olive or rapeseed oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• medium sticks celery↗2

  finely chopped

• red or yellow peppers2

  chopped

• cooking chorizo sausages↗6

  (about 400g)

• pork sausages↗6

  (about 400g)

• fat garlic cloves↗3

  chopped

• sweet smoked paprika↗1 ½ tsp tsp
• ground cumin↗½ tsp tsp
• dry thyme↗1 tbsp tbsp
• white wine↗125ml ml
• 2 x 400g cans cherry tomatoes

  or chopped tomatoes

• chicken stock cube↗1

  1

• 1 x 400g can of cooked beans or lentils

  drained and rinsed

• bunch chives1

  snipped (optional)

Step-by-step instructions

1. 1

   Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.

2. 2

   Add 1 finely chopped onion and cook gently for 5 minutes.

3. 3

   Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.

4. 4

   Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.

5. 5

   Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

6. 6

   Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.

7. 7

   Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.

8. 8

   Cook for 40 minutes. Stir in a 400g drained and rinsed can of cooked beans or lentils and cook for a further five minutes.

9. 9

   Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.