Italian Sausage and Bean Casserole

This is simply one of my favourite recipes - something I return to again and again. It works as a weekend lunch, or weekday supper – and as with so many things – seems even nicer the following day.

It can be served on its own, with crusty bread (favourably Italian), or with rice.

It is another sausage dish – in this one I only use Italian sausages. I get them from a great bakery come deli on the Kingston Road near Wimbledon – Panetteria Italiana, 6 Merton Park Parade, Kingston Road SW19 3NT.

Whilst you are there make sure you pick up some fantastic Italian breads, freshly made every day( get there early – especially at weekends). I have used the chilli sausages, and the fennel, the napoli – any of them work equally well – made by Carnevale.

Italian Sausage and Bean Casserole

150 ml olive oil

1 pack (aprox 450g) Italian sausages

4 tbsp chopped fesh rosemary

2 cloves garlic chopped

A good sprinkling of dried chillis ( to your taste)

4 carrots peeled and finely chopped

4 stalks celery ( I add the leaves) finely chopped

2 x 400g tinned borlotti beans

2 x 400g tinned cannelloni beans

salt

1 tbsp sun dried tomato puree

400 ml boiling water

20 cherry tomatoes

1        In a large saucepan heat the olive oil, and cook the sausages. I brown them lightly on all sides.

2        Add the rosemary, garlic and chilli and cook for a further minute.

3        Add the carrots and celery and cook for further 3 minutes

4        Meanwhile empty all of the tins of beans into a colander and rinse.

5        Add the beans to the casserole and season.

6        Add the boiling water, cover, and leave to simmer for 20 minutes.

7        Remove the sausages from the casserole, and cut into 3 or 4 pieces each. Return to the casserole with the tomatoes and tomato puree.

8        Take the lid off, and cook for a further 10 to 15 minutes.

9        Serve with warm bread, or your choice of accompaniment.