This is one of my favourite wintery dishes. It’s warm, comforting and filling. Plus, casseroles are a great way to use up random vegetables legumes and spices you have lying around.
Ingredients
- 4 Linda McCartney’s sausages
- 2 Red Onions
- 1 Red Pepper
- 1 Yellow Pepper
- 250g Mushrooms
- 5 Garlic Cloves
- 2 Cans Tinned Chopped Tomatoes (900g)
- 1 Can Butter Beans (400g)
- 2 tbsp Tomato Purée
- 2 tsp Garlic Purée
- 1 tsp Rosemary
- 1 tsp Oregano
- 1/2 tsp Parsley
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Chilli Powder
- 250ml Red Wine
- Salt, Pepper and Sugar to taste
- Sunflower oil for frying
Method
- Firstly, cook the sausages in the oven for 20 minutes at 180°C. While they’re cooking, roughly chop the onions and fry in some sunflower oil until soft.
- Then roughly chop the peppers, mushrooms and garlic and fry for 10-15 minutes, occasionally stirring.
- Take the sausages out of the oven and allow to cool.
- Add the spices and tomato and garlic purées and stir until combined. Then add the chopped tomatoes and butter beans.
- Bring to the boil then let simmer for 20 minutes.
- Using a pair of scissors, cut the sausages into 2cm slices and add to the casserole.
- Then add the red wine and let simmer for a further 5 minutes before adding the salt, pepper and sugar to taste. Allow to simmer again for 5-10 minutes before serving.
Pairs well with mashed sweet potato, rice, pasta, quinoa – literally whatever you want!
Health Benefits
A lot of these ingredients contain antioxidants, vitamin C and vitamin B-complex, making it a great meal to boost your immune system.
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