Sausage & Bean Casserole

• Italian Sausage(500 g)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Cannellini Beans(400 g)
• Butter Beans(400 g)
• Beef Broth(400 ml)
• Olive oil(1 tbsp)
• Paprika(1 tsp)
• Thyme(1 tsp)
• Bay leaf(1)
• Salt(½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(2 tbsp)optional
• Bread(4 slices)optional

Method

1. 1

   Slice the {Onion}, dice the {Carrot} and {Celery}, and finely chop the {Garlic}. Remove the sausage meat from the casings and break up the {Pork sausage} into rough bite-size pieces.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pot over medium-high heat. Add the {Pork sausage} and cook, breaking it up with a spoon, until lightly browned and starting to crisp at the edges, about 6 minutes.

   ~6 min

3. 3

   Add the {Onion}, {Carrot}, and {Celery}. Cook until softened, about 5 minutes, then stir in the {Garlic}, {Tomato paste}, {Paprika}, and {Thyme} for 1 minute.

   ~6 min

4. 4

   Stir in the {Canned tomatoes}, {Beef Stock}, {Cannellini Beans}, {Butter Beans}, {Bay leaf}, {Salt}, and {Black pepper}. Bring to a gentle bubble, then lower the heat and simmer until thickened and glossy, 18 minutes.

   ~18 min

5. 5

   Remove the {Bay leaf}. Spoon the casserole into bowls and finish with {Fresh parsley}. Serve with the {Bread} on the side for dipping, if using.

   ~1 min