Pork Sausage, Leek, Carrot & Butter Bean Casserole

Ingredients

• 6 plain pork sausages
• olive oil, for frying
• 2 cloves garlic, crushed
• 2 medium leeks, sliced, weighing about 250g (9 oz)
• 2 medium carrots, sliced, weighing about 250g (9 oz)
• 250 ml (1 cup) white wine
• 250 ml (1 cup) chicken stock
• 400 g (14 oz) tin butter beans, drained and rinsed
• salt and freshly ground pepper
• parsley, roughly chopped for garnishing

Instructions

1. 1

   Brown the sausages in a little oil for about 10 minutes.

2. 2

   Add the garlic and leek to the sausage pan and cook until softened.

3. 3

   Add the carrots, wine, stock and butter beans then simmer for 10-15 minutes.

4. 4

   Remove the sausages from the pan, place them on the chopping board and cut them into 1cm (½ inch) slices. Return the sliced sausages to the pan.

5. 5

   Simmer slowly until the pork is cook through and serve immediately in bowls.