Sausage, red pepper and butterbean casserole

Sausage, red pepper and butterbean casserole

Perfect for bonfire night, an easy one pot winter warmer.

Serves 4

Ingredients:

6 Todenham Manor Farm cumberland sausages 

Olive oil 

1 onion 

2 garlic cloves 

2 red peppers 

1 bay leaf

1 tsp fresh thyme 

1 tsp smoked paprika 

1 tin cherry tomatoes 

1 tin butter beans 

250ml chicken stock 

2 tbsp ketchup 

1 tsp balsamic vinegar 

Method:

1. Brown the sausages well in a little olive oil and set aside. 

2. Dice the onion, finely chop the garlic and chop the peppers into chunks.

3. Add the onions to the pan and soften, followed by the garlic and peppers. Soften for a few

more minutes.

4. Add the bay, thyme and smoked paprika, followed by the tinned tomatoes, butter beans,

stock, ketchup and vinegar. 

5. Stir the sausages back in and simmer with a lid on for 10 mins. If the sauce is a bit thin,

continue to simmer with the lid off for a few more minutes to reduce.

6. Season well to taste.