Sausage & bean casserole

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Ingredients

2 tbsp olive or rapeseed oil

1 onion, finely chopped

2 medium sticks celery, finely chopped

1 yellow pepper, chopped

1 red pepper, chopped

6 cooking chorizo sausages (about 400g)

6 pork sausages (about 400g)

3 fat garlic cloves, chopped

1 ½ tsp sweet smoked paprika

½ tsp ground cumin

1 tbsp dried thyme

125ml white wine

2 x 400g cans cherry tomatoes or chopped tomatoes

2 sprigs fresh thyme

1 chicken stock cube

1 x 400g can aduki beans, drained and rinsed

1 bunch chives, snipped (optional)

Method

Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.

Add 1 finely chopped onion and cook gently for 5 minutes.

Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.

Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.

Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.

Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.

Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.

Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.