Sausage and bean casserole

Another magazine recipe. 

I decided to add vegetables to it as it makes for a richer meal and I don't need to do a side dish with it. Lazy!

Serves: 6 persons.

Ingredients:

• 6 butcher sausages (500g)
• 600g white beans, cooked (I had cannellini at home)
• 400g can of chopped tomatoes
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1 leek, sliced (150g)
• 2 celery sticks, sliced (100g)
• 2 carrots, diced (250g)
• 50ml white wine
• 750ml chicken stock
• 1½ tsp paprika
• 3 bay leaves
• 1 rosemary twig
• bunch of parsley
• olive oil
• salt and pepper to taste

Method:

1. Fry the onions, garlic, bay leaves and rosemary in olive oil until the onions are soft.
   
2. Add the white wine and let it simmer until fully evaporated.
3. Add the sausages and let them brown on both sides.
   
4. Add the tomatoes, chicken stock and the paprika and let it cook for 15 min.
   
5. Add the leek, celery and carrot and let it cook for 10 min.
   
6. Add the beans and salt and pepper to taste and cook for a further 5 min to warm up the beans.
7. Add parsley before serving.
   
   
   
   

Bread is obviously essential. Waste not the sauce!
The end result was very tasty and it reminded me of the bean soup's we had in Bulgaria in January 2020. Dreaming of travelling again I am ...