Hearty Sausage, Bean And Red Wine Casserole - cooking recipe

Ingredients

1 tablespoon sunflower oil
8 pork and herb sausages
1 sliced onion
2 sliced celery ribs
2 sprigs fresh thyme
2 tablespoons tomato puree
1 tablespoon flour
150 ml red wine
600 ml chicken stock or 600 ml vegetable stock
410 g haricot beans or 410 g cannellini beans, drained and rinsed

Preparation

Heat the oil in a casserole dish. Add the sausage and brown. Remove the sausage and set to one side. Add the onion, celery and thyme and cook for 5 minutes.
Add the tomato puree and flour and cook for approx 1 minute.
Pour in the wine, bring to the boil and bubble to reduce it by about 2/3rds. Add the stock and bring back to the boil, then reduce the heat to a simmer.
Halve the sausages diagonally and return them to the pan. Simmer for 15 minutes until the sausage cooks through and the sauce thickens.
Stir in the beans and cook for a further 5-10 minutes to heat them through; season to taste.