Sausage And Bean Casserole

• 12 chipolatas

• 12 cherry tomatoes

• 2 cloves of garlic

• 2 red peppers

• 2 leeks

• 500ml passata

• 1 tin kidney beans

• 1 tin butter beans

• 1 tsp red wine vinegar

• olive oil

• 2 tsp smoked paprika

• 1 tsp cumin

• 1 tsp dijon

• 2 tbsp Worcestershire sauce

• parsley

Time: 55 minutes

Fry the chipolatas (or your sausage of choice) in a hot pan, once they're cooked leave them to one side.

In a different pan, fry the leeks, peppers, and garlic until they soften. Add the paprika, cumin and mustard and cook for a few minutes more. Then add the tins of drained beans, the passata, Worcestershire sauce, cherry tomatoes and red wine vinegar. Add a splash of water and push the sausages into the pan (under the sauce) stir well and bring to the boil. Then turn the heat down, pop a lid on the pan and simmer for 45 minutes. After add the parsley and some pepper and it's ready to serve. 

This dish is great with a baked potato!