Sausage & butterbean casserole

Ingredients

2 tbsp olive oil

454g pack 50% less fat Cumberland sausages

2 red onions, cut into wedges

2 celery sticks, trimmed and sliced

1 garlic clove, sliced

150g mushrooms, quartered

150g pack Tendersweet carrots

1 leek, trimmed and sliced ½ tsp crushed chillies

2 × 400g tins butter beans, drained and rinsed

400g tin chopped tomatoes

300ml red wine

1 chicken stock cube, made up to 800ml

10g fresh rosemary, leaves only

4 tbsp cornflour, mixed with

5 tbsp water

green beans and crusty bread, to serve (optional)

Method

1 Heat the oil in a heavy-based frying pan over a medium-high heat and fry the sausages for

6-7 mins, turning frequently, until golden. Transfer to a 2.5ltr or bigger slow-cooker using a slotted spoon.

2 Add the onions, celery, garlic and mushrooms to the pan and cook in the remaining oil for 4-5 mins over a medium-high heat, stirring occasionally, until beginning to soften. Transfer to the slow-cooker with the carrots and leek.

3 Mix the remaining ingredients together in a bowl, then add to the slow-cooker and season well.

Cook on high for 3 hrs or until thick and bubbling.

4 Spoon into bowls and serve with green beans and crusty bread to mop up the juices, if you like.