A simple vegetarian sausage casserole that packs a punch of smoky paprika. Using frozen veggie sausages and a few store-cupboard heroes, it’s inexpensive, quick to make and flexible: if you haven’t got butter beans swap in another type of bean. It can be cooked on the hob or in the oven.
1 tbsp olive oil
1 large red onion, thinly sliced
3 garlic cloves, finely chopped
1 red pepper, thinly sliced
1 heaped tbsp smoked paprika
1 tbsp dried thyme
2 bay leaves
400g tin butter beans, drained and rinsed
400g tin chopped tomatoes
700ml/1¼ pints vegetable stock (from a stock cube is fine)
6 frozen vegetarian sausages
salt and freshly ground black pepper
fresh parsley sprigs, to garnish
mashed potato, to serve
If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute.
Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through.
Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes.
Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato.
In other news – White fish and bacon parcels – Recipe
Here’s a meal of oven-baked fish wrapped in bacon! Customise it with an optional olive and anchovy paste for those who like stronger flavours. Use frozen fish to cut the cost. Learn more
Source: BBC FOODS
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