Description
Jamie Oliver’s hearty bean casserole brings rustic Italian countryside comfort directly to dinner tables. Savory herbs, slow-simmered beans, and rich tomato sauce blend perfectly to create a soul-warming meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 12 higher-welfare pork chipolatas
- 2 x 400 g (14 x 14 ounces) tins of mixed beans
Vegetables and Aromatics:
- 2 medium leeks
- 2 sticks of celery
- 2 cloves of garlic
- 2 red peppers
- 12 ripe cherry tomatoes
- a few sprigs of fresh flat-leaf parsley, optional
Spices, Oils, and Seasonings:
- 2 teaspoons sweet smoked paprika
- 1 teaspoon ground cumin
- olive oil
- 1 tablespoon red wine vinegar
- 500 ml (16.9 fluid ounces) passata
- 1 teaspoon demerara sugar, optional
- 1 teaspoon Dijon mustard
Instructions
- Prepare a baking sheet by lining it with aluminum foil and preheat the grill to medium heat (375-400 degrees Fahrenheit or 190-200 degrees Celsius).
- Generously season the sausages with salt and black pepper, then arrange them on the prepared baking sheet. Grill the sausages for approximately 10 minutes, rotating them once halfway through cooking to ensure even browning on all sides. Once cooked, transfer the sausages to a paper towel-lined plate to absorb excess grease.
- Thoroughly wash the leeks, trim off the root and dark green ends, then finely mince them. Peel the garlic cloves and chop them finely. Trim the celery stalks and slice them thinly. Remove the seeds from the red peppers and chop them into small pieces.
- In a large ovenproof casserole pan, heat a drizzle of olive oil and add the prepared leeks, celery, garlic, and red peppers. Sauté the vegetables, stirring occasionally, for about 10 minutes until the leeks begin to soften and become translucent.
- Sprinkle the spices over the vegetables and cook for an additional 2 minutes to release their aromatic oils. Drain the beans thoroughly and add them to the pan along with the passata and a small splash of water.
- Stir the mixture thoroughly and bring it to a vigorous boil. Carefully submerge the grilled sausages into the passata sauce.
- Reduce the heat to a low simmer, cover the pan, and continue cooking for 45 minutes. Periodically check the dish to prevent it from drying out, adding a splash of water if needed.
- Once the cooking is complete, remove the pan from heat and garnish with freshly chopped parsley. Taste the dish and adjust the seasoning, adding a splash of vinegar if desired to enhance the flavor.
- Serve the sausage casserole alongside a crisp green salad and accompany it with baked sweet potatoes or brown rice for a complete and satisfying meal.
Notes
- Caramelized edges add deep smoky notes to the sausages, creating irresistible crispy exterior.
- Spices awaken the dish’s hidden layers, transforming simple ingredients into a robust flavor experience.
- Draining beans thoroughly prevents watery consistency, ensuring a thick and satisfying texture.
- Low and slow cooking allows flavors to meld, developing a rich, harmonious blend of ingredients.
- Fresh herbs sprinkled just before serving brighten the entire dish with vibrant, garden-fresh notes.
- Residual heat continues cooking ingredients, so remove from stove when slightly underdone for perfect final texture.
- Cast iron skillet intensifies flavor development, creating a beautiful golden-brown crust on meats.
- Room temperature ingredients blend more evenly, guaranteeing consistent seasoning throughout the dish.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 50 mg