Browned sausages simmered in a smoky tomato sauce with cannellini and haricot beans - a filling one-pot weeknight staple made gluten-free.
Prep
15 mins
Cook
45 mins
Servings
4
Per serving
£2.40
Difficulty
easy
The kind of dish you can leave ticking away on the hob while you get on with something else - just stir it every so often so nothing catches.
Heat the oil in a large flameproof casserole and brown the sausages all over for 6-8 minutes. Remove and set aside.
Add the onion, carrots and celery to the pot and cook for 8 minutes until softened. Add the garlic and smoked paprika and cook for 1 minute more.
Stir in the tomatoes, beans, tomato purée, thyme, and the stock cube dissolved in 200ml boiling water.
Return the sausages to the pot, nestling them into the sauce. Bring to a simmer, then reduce the heat and cook uncovered for 30-35 minutes, stirring occasionally, until the sauce has thickened and the sausages are cooked through.
Season to taste and serve with crusty gluten-free bread or mash.