Smoky sausage, potato & bean casserole

A mouth-watering, comforting dish filled with flavour that'll fill you up and warm you from the inside out

Serves: 4-6

What you need:

• 1 tbsp olive oil
• 8 thick Richmond sausages
• 1 onion, peeled and cut into slices
• 2 garlic cloves, peeled and finely chopped
• 1 leek, washed and cut into thick slices
• 2 medium potatoes, peeled and cut into chunks (approx 450g)
• 2 tsp smoked paprika
• 2 x 400g tins plum tomatoes
• Splash of red wine
• 200ml beef stock
• 350g cannellini beans (drained weight)
• Salt and pepper
• Small handful of flat-leaf parsley or chives, chopped
• Crusty bread, to serve

What you do:

1. Heat the oil in a large sauté pan and fry the sausages for 8-10 minutes, turning frequently until browned all over. Remove from the pan, cut in half and set aside.
2. Drain any excess oil from the pan then add the onion and garlic and sauté for a few minutes to soften. Add in the leeks, potato and smoked paprika and cook for 4-5 minutes.
3. Pour in the tomatoes, red wine and stock and bring to the boil. Reduce the heat and return the sausage pieces to the pan, along with the cannellini beans. Cover with a lid and cook for 20-25 minutes over a low heat, stirring occasionally. Remove the lid and continue to cook for a further 5-10 minutes.
4. Season to taste, and scatter with parsley or chives.
   
5. Serve with crusty bread.

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