This is a good hearty, filling and comforting casserole that is very easy to prepare. It can be made in either the oven or a slow cooker (see notes) and only takes one pot. The sweet potato adds color and texture, the beans make it stick to your ribs. I like to serve it with good crusty whole wheat dinner rolls and salad… OK I’m lying about the salad.
- 1 lb/455g of your favorite dinner sausage, cut into bite size chunks
- 2 TBSP Olive oil
- 1 large yellow onion, cut into a large dice
- 1 TBSP finely chopped garlic
- 1 lb/455g butternutsquash OR sweet potato, cut into 1/2″ chunks
- 1 TBSP tomato paste
- 1 TBSP plain white all-purpose flour
- 1/2c/125ml red wine
- 1 x 14oz can of diced tomatoes in tomato juice
- 2 x 14oz can of cannellini (white kidney) beans, rinsed and drained
- 1 chicken Knorr cube dissolved into 10oz/300ml hot water
- 4 or 5 few sprigs of fresh thyme or 1 tsp dry
- 1 bay leaf
- 1/2 tsp black pepper
- 1 tsp Salt
- Preheat the oven to 350f/180c
- In a heavy based casserole pan, fry the sausages until well browned. They do not need to be cooked through, just browned well. Remove from the pan and set aside.
- Turn up the heat and add the olive oil, onions and sweet potato/squash chunks to the pan and cook until they start to brown.
- Add in the flour and tomato paste, stir constantly for 2 minutes.
- Pour in the wine and scrape up any bits that are stuck to the bottom of the pan.
- Add all the rest of the ingredients to the pot and add back in the sausages along with any juices.
- Stir well to combine, put the lid on and put the casserole pan in the middle of the oven.
- Bake for one hour, stir well and remove the bay leaf before serving.
- Sometimes it’s just to damn hot to bake things in the oven, so half the amount of water you use (5oz/150ml) and just pour everything into your slow cooker instead of putting the casserole pan in the oven, turn it up to high and let it cook for about 2 hours.