Sausage Casserole with Beans

Ingredients:

For the tomato sauce:

6 tablespoons olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 red chilli, deseeded and chopped
2 x 400g tins plum tomatoes
Salt and freshly ground black pepper

For the beans:

250g dried cannellini beans, soaked overnight
3 cloves garlic, squashed with skin left on (if using dried beans)
3 sprigs sage leaves, plus extra to serve (if using dried beans)
1 pinch salt

For the sausages:

1 tablespoon olive oil
12 good-quality sausages

Method:

1. To make the tomato sauce, heat the oil in a frying pan. Add the chopped onion and cook over a medium heat for eight to ten minutes. Then, add the garlic and chilli, and cook for an additional two minutes. Be careful not to burn the garlic.

2. Add the tomatoes. Reduce the heat and simmer, stirring regularly, until the sauce is thick – about 50 minutes.

3. Meanwhile, to cook the dried beans, put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum.

4. Reduce the beans and allow to simmer for about 40 minutes. Once they are cooked, drain and set aside, discarding the garlic and sage.

5. For the sausages, heat the oil in a frying pan. Add the sausages and brown all over. Drain on kitchen towel and set aside.

6. Add the beans and sausages to the tomato sauce, and stir to combine. Cook for about 15 minutes, until the beans are soft and tender, the sausages are cooked through, and the sauce is rich and thick.

7. Season with salt and freshly ground black pepper. Sprinkle with sage leaves to serve.

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