Italian Sausage and Bean Casserole

Ingredients

• 2 tablespoons olive oil
• 8 sweet or spicy Italian sausages
• 1 cup (128 grams) onion (finely chopped)
• 3 garlic cloves (grated or finely chopped)
• 1 tablespoon fresh rosemary (chopped)
• 2 tablespoons tomato paste (puree in the UK)
• Small pinch red pepper chili flakes (more if you like it spicier)
• 1/2 cup (118 ml) Italian red wine ( substitute chicken stock for children)
• 3 cups (700 grams) canned chopped tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated black pepper
• 30 oz (two 15 oz cans)850g (two 425g cans) canned cannellini/white kidney beans, drained (or dried if making in the slow cooker)

Instructions

1. 1

   --- To make on the stovetop: ---

2. 2

   Heat a braising pan or high-sided skillet/frying pan over medium heat and add the olive oil. Brown the sausages for about 3 minutes per side until golden (they don’t need to be cooked through). Remove the sausages from the pan and set aside.

3. 3

   To the same pan, add the onions (add more oil if needed) and cook until they begin to soften. Stir in the garlic and rosemary and cook for 1 minute, being careful not to let them brown.

4. 4

   Add the tomato paste and red pepper flakes, stirring to combine. Pour in the wine and scrape up any browned bits from the bottom of the pan.

5. 5

   Add the tomatoes, salt, and pepper. Cover and simmer for 10 minutes until the tomatoes break down into a saucy consistency.

6. 6

   Stir in the beans, then nestle the sausages back into the pan. Cover and simmer for a further 10 minutes until everything is heated through and flavors combine.

7. 7

   --- To make in the slow cooker: ---

8. 8

   Soak dried beans overnight in water. Brown the sausage as in step 1, then put everything into the slow cooker, cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.