RED BEAN CASSEROLE RECIPES

Steps:

• 1. Preheat the grill to medium and line a baking tray with tin foil.
  2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
  3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
  4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
  5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
  6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
  7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
  8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
  9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

Steps:

• Preheat oven to 200C/400F
• Add potatoes to a sealable food bag and add the oil, seasoning, pepper and red pepper flakes - shake the bag to coat completely
• In a pan, fry the sliced sausage along with the water until most of it has evaporated, Remove the sausage and let cool
• Now add the sausage to the food bag. Melt butter in a pan and cook the onions and garli. Allow this to cool also and then add to the food bag
• Finally, add the green beans to the food bab also and give it a shake so all ingredients are well combined. Empty the bag into a 9x13 baking dish
• Cover with foil then cook in the oven for 40 minutes