Easy Sausage & Butterbean Casserole

• Gluten free

• Meat

  • 8 Sausages

• Produce

  • 400 g Butter beans
  • 2 Carrots, medium
  • 2 Garlic cloves
  • 1/2 tsp Herbs, dried mixed
  • 400 g Tomatoes
  • 1 White onion, medium

• Canned Goods

  • 200 ml Chicken or vegetable stock
  • 1 tbsp Tomato puree

• Baking & Spices

  • 1/2 tsp Paprika

• Oils & Vinegars

  • 1 tbsp Oil

Found on myfussyeater.com

Description

Ingredients

• 1 tbsp oil
• 8 sausages (meat or vegetarian)
• 1 medium white onion, diced
• 2 garlic cloves, crushed
• 2 medium carrots, diced
• 400g / 14oz tin chopped tomatoes
• 1 tbsp tomato puree
• 200ml / 8oz chicken or vegetable stock
• ½ tsp paprika
• ½ tsp dried mixed herbs
• 400g / 14 oz tin butter beans, drained

Directions

• Heat the oil in a large saucepan or frying pan. Add the sausages and fry gently for 5-6 until they start to brown. Remove the sausages from the pan and set aside.
• In the same pan, add the onion and fry for 2-3 minutes until it starts to soften. Add the garlic and carrots and cook for another couple of minutes.
• Add the tinned tomatoes, tomato puree, stock, paprika and mixed herbs. Stir well before adding the sausages back into the pan.
• Cook on a low-medium heat for 15 minutes.
• Add the butter beans and cook for a further 5 minutes until the beans have warmed through.
• Serve immediately with crusty bread or rice.