Mixed Bean and Sausage Casserole
RECIPE OVERVIEW
Ingredients
Serves: 4 people
-
1
tsp
Cayenne Pepper
-
1
stick
Celery
chopped -
800
g
Chopped Tomatoes
-
4
cloves
Garlic
crushed -
1
portion
Gluten Free Soda Bread
to serve -
100
ml
Gluten-Free Chicken Stock
-
1
tbsp
Olive Oil
-
1
medium
Onion
chopped -
1
tsp
Paprika
-
3
-
Pepper
mixed, roughly chopped -
1
pinch
Pepper
-
1
pinch
Salt
-
1
sprig
SuperValu Fresh Rosemary
to garnish -
1
tsp
SuperValu Fresh Thyme
chopped -
8
-
Superquinn Gluten Free Sausages
approximately 600g -
400
g
White Beans
drained and rinsed -
150
ml
White Wine
Method
- Heat the olive oil in a large heavy-based pot set over a medium heat. Add the onion and cook for about 4 minutes, until soft. Add the sausages and cook for a further 5 minutes, then add the peppers, celery, garlic, thyme, paprika and cayenne pepper and cook for 5 minutes more.
- Pour in the white wine and reduce by half. Add the chopped tomatoes and stock and almost bring to the boil, then reduce the heat and simmer for 30 minutes. Add the beans and cook for a further 8 minutes. Taste to check the seasoning and adjust if required. Garnish with a sprig of rosemary and serve with gluten-free soda bread.
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