RECIPE OVERVIEW
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Serves: 4 people
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-
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.
If you are coeliac, please refer to Coeliac Society Food List 2020.
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