Mixed Bean and Sausage Casserole
4 people
55 minutes
10 minutes
Ingredients
- 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.
