One-Pot Sausage And Bean Casserole

This one-pot sausage and bean casserole recipe by Kitchen Sanctuary is a great big batch and make-ahead dish to have for a family gathering. I love one-pot recipes because it saves a lot of washing in the end. I love cooking, but the dishes in the end can get dreadful after a long cooking. This is a great warm comfort food option to serve on a Fall or winter evening. This one-pot sausage and bean casserole is packed with loads of warm spices and flavors from the pieces or chorizo.

Ingredients:

• 2 tbsp olive oil
• 20-30 good quality chipolata sausages (use gluten-free chipolatas if required)
• 1 large red onion, peeled and roughly chopped
• 2 red peppers, deseeded and roughly chopped
• 20 mini chorizo, bitesize ones, chopped in half
• 3 cloves garlic, peeled and minced
• 2 tsp paprika
• 1 tsp dried thyme
• 1/2 cup red wine (optional)
• 2 chicken stock cubes crumbled (replace with 2 tsp vegetable bouillon for gluten-free)
• 3 x  14 oz tins chopped tomatoes
• 1 x 14oz tin haricot beans, drained and rinsed
• 1 x 14oz tin cannellini beans, drained and rinsed

Directions:

First, heat up with olive oil a large non-stick frying pan or pot until hot. Then, brown the sausages all over. Do these in two batches if your pot is not big enough. Add in the onion and cook until softens. Add the red peppers and mini chorizo pieces and continue to cook all in one-pot.

Next, add garlic, paprika, and thyme. Stir everything and cook for about 1 minute before adding in the wine. Let this bubble for about 2-3 minutes until reduced. Continue to watch Kitchen Sancturary’s tutorial on YouTube for full instructions and details.

Overall, there are many ways to serve this sausage and bean casserole. I think this would be a great dish to serve with a toasted piece of bread to dip into the sauce. Also, this can be made in a vegetarian version by using vegetarian sausages and leaving out the chorizo.