Pork, beef & lamb· DF

Spicy Sausage & Bean Casserole

Name: Spicy Sausage & Bean Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: British
Ingredients: 8 (450g) pork sausages, each cut into 4; 1 tin (240g drained) cannellini beans; 1 tin (240g drained) butter beans; 2 × 400g tins chopped tomatoes; 1 (150g) onion, chopped; 1 (160g) red pepper, diced; 150g carrot, diced; 3 cloves (15g) garlic; 8g smoked paprika; 2g chilli flakes; 2g dried thyme; 15ml Worcestershire sauce; 10ml rapeseed oil; 1 cube chicken stock cube; 200ml water, to make up the stock

Pork sausages, smoked paprika, peppers and two kinds of beans in a rich tomato sauce. A family midweek classic.

makes 27 blocks, about 27p each

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BatchJoy

batchjoy.com/recipes/spicy-sausage-and-bean-casserole/

Illustration of a bowl of Spicy Sausage & Bean Casserole

Time: 50 min10 min prep · 40 min cook
Makes: 27 blocks
Cost per blockPer block: 27p
Calories per blockCalories: 79 kcal
Spice: 2 of 5

You’ll need

Batch size

blocks

8 (450g)pork sausages, each cut into 4
1 tin (240g drained)cannellini beans
1 tin (240g drained)butter beans
2 × 400g tinschopped tomatoes
1 (150g)onion, chopped
1 (160g)red pepper, diced
150gcarrot, diced
3 cloves (15g)garlic
8gsmoked paprika
2gchilli flakes
2gdried thyme
15mlWorcestershire sauce
10mlrapeseed oil
1 cubechicken stock cube
200mlwater, to make up the stock

Allergens: Gluten, Fish. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Mash or a jacket potato · Crusty bread · Rice

Method

Step 1: Heat the oil in a large casserole over a medium-high heat and brown the sausage pieces all over. (8 min)
Step 2: Lower the heat to medium, add the onion, pepper and carrot and cook for 8 minutes. Add the garlic, paprika, chilli and thyme for 1 minute.
Step 3: Add the tomatoes, stock and Worcestershire. Simmer, uncovered, for 20 minutes, stirring now and then.
Step 4: Add both beans and simmer for 10 minutes until thick.
Step 5: Season, cool and freeze in 70g blocks.

Hotter: use hot smoked paprika and double the chilli flakes.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	79	4.1g	6.9g	3.6g	1.9g	0.54g
Per 3 blocks	237	12.3g	20.7g	10.8g	5.7g	1.62g

Cook’s notes

Cut the sausages small so each block gets a fair share.
Chorizo instead of half the sausages makes it smokier.
Vegetarian sausages work; add them in step 4 so they don't break up.

Serve it

Mash or a jacket potato · Crusty bread · Rice.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 237 kcal and 12.3g protein before rice, bread or potatoes.

Spicy Sausage & Bean Casserole questions

Can I use different beans?

Kidney beans, borlotti, haricot or chickpeas all work in place of either tin. Keep the same drained weight so it stays thick.

How can I make it gluten-free?

Choose gluten-free sausages and a gluten-free stock cube, and check the Worcestershire sauce, as many contain malt vinegar. Most ordinary sausages contain rusk, which is made from wheat.

Can I use a different stock cube?

A vegetable or beef stock cube works just as well; the sausages and smoked paprika carry most of the flavour.