Sausage and Cannellini Bean Casserole
- Preheat oven to 200C
- Add a 2 tablespoons of vegetable oil to a large frying pan and cook the sausages until browned all over and remove from the pan
- Finely chop the onion and fry for 5 mins
- Finely chop the celery stick, garlic and chop the pepper and add to the frying pan for a further 5 mins
- Add the drained cannellini beans and chopped tomatoes to the pan
- Add the cumin, sweet paprika and dried time and stir into the sauce
- Dissolve the stock cube into just enough boiling water and add to the mixture
- Cook the bread according to the instructions provided
- Allow the casserole to gently simmer, stirring occasionally. Add a little more water if required
- Serve the casserole in large bowls with thickly sliced bread
Tomatoes (32.7%), Cannellini beans (19.6%), Malted wheat bread (16.4%) (Barley), Linda McCartney's 6 Vegetarian Sausages 300g (16.4%) [Rehydrated Textured Soya Protein (64%), Water, Soya Protein Concentrate, Palm Oil, Seasoning (Sulphites) (Dextrose, Salt, Flavourings, Onion Powder, Yeast Extract, Colour: Red Iron Oxide), Rapeseed Oil, Rusk (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent: Ammonium Bicarbonate), Stabiliser: Methyl Cellulose, Tomato Purée, Salt], Yellow peppers (13.1%), Onions (12.3%), Celery (4.9%), Vegetable Stock Cube (0.82%) [Maize Starch, Salt, Sugar, Yeast Extract, Palm Oil, Hydrolysed SOYA Protein, Maltodextrin, Dried Vegetables (3%) (Tomatoes, Leek, Onion, Carrots, Cabbage), Flavouring (CELERY), Parsley, Rosemary, Thyme], Garlic (0.49%), Rapeseed oil (0.31%), Paprika (0.28%), Dried thyme (0.22%), Cumin seeds (0.12%)