Sausage and bean casserole recipe
 This hearty sausage and bean casserole is full of flavour and very easy to make - perfect for a midweek supper. Feel free to vary the vegetables according to your fridge contents. An easy garlic bread is the perfect side dish. 150ml/5fl oz olive oil8 Italian pork sausages (available in most supermarkets or good delis)4 tbsp chopped fresh rosemary2 cloves garlic, cut in quarters1 tsp finely chopped dried chilli4 carrots, peeled and finely chopped4 celery sticks, finely chopped2 x 400g/14oz tinned borlotti beans, drained and rinsed2 x 400g/14oz tinned cannellini beans, drained and rinsedsalt to taste400ml/14fl oz boiling water20 cherry tomatoes, halved 150ml/5fl oz olive oil 8 Italian pork sausages (available in most supermarkets or good delis) 4 tbsp chopped fresh rosemary 2 cloves garlic, cut in quarters 1 tsp finely chopped dried chilli 4 carrots, peeled and finely chopped 4 celery sticks, finely chopped 2 x 400g/14oz tinned borlotti beans, drained and rinsed 2 x 400g/14oz tinned cannellini beans, drained and rinsed salt to taste 400ml/14fl oz boiling water 20 cherry tomatoes, halved crusty bread of your choiceextra virgin olive oil2 cloves garlic crusty bread of your choice extra virgin olive oil 2 cloves garlic Method For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute.Add the carrots and celery and fry for a further three minutes.Add the borlotti and cannellini beans and season with salt.Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes. Remove the lid, remove the sausages and cut into three pieces.Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.For the garlic bread, slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty.Once ready, rub the garlic over the warm bread. Serve the garlic bread immediately with the casserole. For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute. For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute. Add the carrots and celery and fry for a further three minutes. Add the carrots and celery and fry for a further three minutes. Add the borlotti and cannellini beans and season with salt. Add the borlotti and cannellini beans and season with salt. Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes. Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes. Remove the lid, remove the sausages and cut into three pieces. Remove the lid, remove the sausages and cut into three pieces. Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken. Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken. For the garlic bread, slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty. For the garlic bread, slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty. Once ready, rub the garlic over the warm bread. Serve the garlic bread immediately with the casserole. Once ready, rub the garlic over the warm bread. Serve the garlic bread immediately with the casserole.