Sausage and Butter Bean Casserole

Sausage and Butter Bean Casserole

One pot, no browning, 50 min, 180°C, serves 4

Ingredients

sausages         8, good ones
butter beans     2 tins, drained
tinned tomatoes  1 tin
onion            1, sliced
garlic           3 cloves
red pepper       1, sliced
smoked paprika   2 tsp
chicken stock    200ml
olive oil        2 tbsp
salt and pepper  to season

The laziest thing in the book. Everything goes in raw.
Swap the butter beans for cannellini or haricot. Chorizo alongside the sausages if you want it smokier.

Recipe

1. Heat the oven to 180°C.

2. Everything into the Dutch oven. Stir once:

[sausages 8, butter beans 2 tins drained, tinned tomatoes 1 tin, onion 1 sliced, garlic 3 cloves, red pepper 1 sliced, smoked paprika 2 tsp, chicken stock 200ml, olive oil 2 tbsp]

No browning, no softening. The oven does all of it.

3. Lid off, 45 minutes, until the sausages are dark on top and the sauce has thickened.

Lid off is important. It needs to reduce, not steam.

4. Salt and pepper.

Eat with bread.

❄ Freezer
Freeze: cool fully, 3 months. The sausages soften on defrosting.
Reheat: from frozen in a low oven or a pan, until piping hot through.