SAUSAGE AND CANNELLINI BEANS CASSEROLE
- 1 tablespoon oil
- 12 pork sausage
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 tablespoons chopped garlic
- 410 g tin of chopped tomatoes
- 400 ml chicken stock (1 stock cube)
- 1 tablespoon paprika
- 410 g cannellini beans, drained
- 1 big bag baby spinach
- 1 tablespoon corn flour, mix led with half cup milk
Heat the oil in a large pot, over a medium-high heat. Add the sausages and cook for 5 min, turning frequently, until browned all over. Remove from the pan and set aside on a plate.
Add the onion, carrot and garlic to the pan. Cook over a medium-high heat for 10 min until softened and lightly golden. Return the sausages to the pot along with the tinned tomatoes, stock and paprika. Season lightly and stir. Bring to the boil, then reduce to a simmer for 20 min until the sauce has thickened slightly.
Stir in the beans, spinach and corn flour mix, then cover and simmer for a further 5 min until the spinach has softened. Serve
Recipe by Monique Dunhin
Photos: Cecil Dunhin
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