Most weeks Hubby makes a sausage type casserole for his lunch. Every week the ingredients vary depending as to what is in season and what is in our cupboards. This week Hubby isn’t feeling too great so I’ve made the casserole.
Hubby’s sausage & bean casserole
2 large leeks, sliced
1 garlic clove, minced
6 lemon & fennel sausages, each cut into 3
4 medium carrots, peeled and diced
5 flat cap mushrooms, sliced
250ml beef stock
1/2 cup of red lentils
1 tbsp Worcestershire sauce
1 can of cannellini beans (or naked beans as Hubby calls them !)
1 bay leaf
2 tsp thyme
salt & pepper
1) Fry leeks and garlic in a large saucepan in a small amount of butter until soft. Add the sausage pieces and fry until beginning to brown.
2) Stir in carrots and mushrooms and cook for 2 min. Pour in passata, stock, Worcestershire’s sauce, bay leaf, thyme and seasoning. Stir. Simmer for 25 min.
3) Stir in lentils and cook for another 5 minutes. Then add cannellini beans and cook for another 5 mins. Regularly stir during these 10 mins or the lentils and beans can catch on the bottom of the pan.