Make this casserole with veggie sausages and butterbeans for a flavourful family meal that delivers four of your 5-a-day. Serve with warm crusty bread
Prep:15 mins – 20 mins
Serves 4
2 tbsp olive oil8 vegetarian sausages1 large red onion, finely chopped2 celery sticks, finely chopped2 carrots, finely chopped3 garlic cloves, finely chopped1 tsp sweet smoked paprika1 tsp fennel seeds (optional)few sprigs of thyme, rosemary or sage2 tbsp tomato purée1 tbsp balsamic vinegar400g can plum tomatoes250ml vegetable stock400g can butter beans60g fresh vegetarian pestowarm crusty bread, to serve (optional)
STEP 1Heat the oil in a large flameproof casserole dish over a medium-high heat. Once shimmering, add the sausages and quickly stir to coat in the oil. Cook for 5-7 mins until browned all over, then scoop out and set aside on a plate. Turn the heat down to medium and stir in the onion, celery and carrot with a big pinch of salt. Cook for 8-10 mins until softened but not coloured.STEP 2Stir in the garlic, paprika and fennel seeds, if using, and cook for another 1-2 mins until fragrant. Stir in the herb sprigs and the tomato purée. Stir well to coat everything and cook for 5 mins until the tomato purée has caramelised and turned dark red. Add the vinegar, tomatoes, stock and beans, along with their liquid, then rinse out the tomato can with water and add that too. Bring to a simmer and return the sausages to the pan. Simmer gently for 40-45 mins, stirring frequently, until the sauce has thickened. Season to taste, remove the herb sprigs and discard.STEP 3Drizzle over the pesto and serve with warm crusty bread, if you like.
