Experimenting in the kitchen again this evening! I had this idea that I make my lovely companion a comforting casserole coupled with the thought that I needed to try cooking different recipes. So I decided to cook sausage and bean casserole
It was very tasty but too hot! I think perhaps I overdid it with the spices.
2 tbsp olive or rapeseed oil
1 onion, finely chopped
2 medium sticks celery, finely chopped
1 yellow pepper, chopped
1 red pepper, chopped
3 fat garlic cloves, chopped
6 cooking chorizo sausages (about 400g)
6 pork sausages (about 400g)
1½ tsp sweet smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
125ml white wine
2 x 400g tins cherry tomatoes or chopped tomatoes
2 sprigs fresh thyme
1 chicken stock cube
1 x 400g tin aduki beans, drained and rinsed
1 bunch chives (optional)
Heat the olive or rapeseed oil in a large heavy-based pan.
Add the onion and cook gently for 5 minutes.
Add the celery and peppers and cook for a further 5 mins.
Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.
Pour in the wine and use a wooden spoon to remove any residue stuck to the pan.
Add the tinned tomatoes, and fresh thyme and bring to a simmer.
Crumble in the stock cube and stir in.
Cook for 40 minutes.
Stir in the beans and cook for a further five minutes.
Remove the thyme sprigs, season with black pepper and serve.