Sausage and Butter Bean Tomato Casserole
Tender pork sausages and butter beans cook in a herby tomato sauce with carrots, served with bread for soaking up the sauce.
15 min
Prep
270 min
Cook
4
Serves
740
Calories
Macros · per serving
36g protein
68g carbs
35g fat
Ingredients
For 4 servings
- 500 g pork sausage
- 480 g drained canned butter bean
- 800 g canned chopped tomato
- 150 g onion
- 200 g carrot
- 2 clove garlic
- 30 g tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 200 g whole wheat bread
Instructions
- 1
Finely chop the onion, slice the carrots into 5 mm rounds and mince the garlic. Use fully thawed raw pork sausages, keeping them refrigerated until ready to load the slow cooker.
- 2
Put the onion, carrot and garlic in a 4- to 5-litre slow cooker. Stir in the tomatoes with their juices, tomato paste, Worcestershire sauce, thyme, paprika, salt and pepper. Nestle the whole sausages into the sauce. Wash your hands and clean any utensils or surfaces that touched the raw sausages.
- 3
Cover and cook on HIGH for 4 hours. Check that the carrots are tender and the centre of the thickest sausage reaches at least 160°F/71°C on a food thermometer.
- 4
Open, drain and rinse the canned butter beans, measuring 480 g drained weight. Gently stir them into the casserole, cover and continue cooking on HIGH for 30 minutes, until the beans are hot throughout. Check that the sausages have reached at least 160°F/71°C; continue on HIGH if necessary.
- 5
Divide the sausages, beans, vegetables and sauce equally among four bowls. Serve each portion with 50 g of room-temperature bread.
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