Menu
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 4 rashers streaky bacon, chopped
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomato
- 2 tbsp dark brown sugar
- 2 tsp Dijon mustard
- 2 thyme sprigs
- 2 tsp Worcestershire sauce
- 2 x 400g cans cannellini beans , rinsed and drained
- 2 red peppers, deseeded and chopped
- Chilli peppers to taste, chopped
- 250g organic cheese
- 2 x 450g packs herby sausages
- handful parsley leaves, chopped, to serve (optional)
- STEP 1
Heat 2 tbsp oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce, chilli and 200ml water, then bring to the boil. Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.
- STEP 2
Meanwhile, heat oven to 190C/170C fan/ gas 5. Toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven, add the cheese. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes. Can be made up to 2 days in advance and reheated in a low oven or on the hob.
