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Sausage & Butterbean Mushroom Casserole

Sausage & Butterbean Mushroom Casserole

Cosiest of comforting bowls to warm up a wintry evening. You can easily omit the sausages and pancetta and make this a really tasty vegetarian dish too.
  • 2 Tbsp olive oil
  • large pinch of salt
  • 1 onion, sliced
  • 4 medium carrots, diced
  • 2 celery sticks, diced
  • 150g mushrooms, sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 120g pancetta, in 2 inch slices
  • 450g sausages, cut into thirds
  • 400ml chicken stock
  • 2 x 400g tinned plum tomatoes
  • 400g tin of butter beans or (1 cup dried and boiled)
Warm the olive oil in a large casserole dish. Add the onions, cumin and coriander powder, carrots, celery and salt. Cook for aout 10 minutes on medium heat until very soft. Add the mushrooms and continue cooking for 5 more minutes. Move all the vegetables over to one side of the casserole dish with your wooden spoon, turn up the heat to high and brown the sausages and pancetta in the middle of the pan. After 3-4 minutes mix everything together. Then add the tinned tomatoes, chicken stock and butter beans, stirring well. Simmer for 40 mins to an hour, giving it a stir every now and again. Serve with crusty bread, a green salad or just a sprinkle of salt and pepper.


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