A quick and easy recipe for a family feast for 4. For a twist, instead of cannelloni beans use a can of mixed beans, red kidney beans in a chilli sauce (don’t drain the sauce away) or even butter beans – mix it up to suit your taste!
- 1 pack of Helen Browning’s Speedy Sausages
- 1 tbs olive oil
- 2 crushed garlic cloves
- 1 celery stick diced
- 2 carrots diced
- 1 tin of cannelloni beans, drained & rinsed
- 2 x 400g chopped tomatoes
- 1 tsp smoked paprika
- 2 bay leaves
- 1 tsp dried oregano
- 300ml chicken stock made with ½ stock cube
Heat the oil in a large casserole pot. Gently brown the sausages for 5 minutes. Remove from the pan, then add the diced onion, celery and carrot and cook for 10 minutes until softened and golden. Add the garlic, chopped tomatoes, beans, paprika, oregano, bay leaves and chicken stock. Simmer for 30 minutes, then add back in the speedy sausages for 15 minutes until thickened.
Serve with a jacket potato and grated cheese or with grilled streaky bacon on top for a luxurious twist. Crusty bread on the side is all you need.