Chilli Pesto Sausage and Bean Casserole with Baked Potato

Prep: 10 minutes
Cook: 40 minutes

Easy

Serves 3-4

Succulent Cumberland sausages, aromatic rosemary, and punchy Belazu Chilli Pesto come together to create a comforting spicy casserole made for those cold autumn evenings.

Ingredients

100ml Early Harvest Extra Virgin Olive Oil
6 Cumberland sausages
1 Brown onion, sliced
3 Cloves of garlic
Sprig of rosemary
200g Chopped tomatoes
3 tbsps Belazu Chilli Pesto
100ml Chicken stock
1 jar of Belazu Judion Butter Beans
1 tbsp Parmesan
1 tbsp Breadcrumbs
Sea salt, to taste
Black pepper, to taste
Baked potato, to serve
Butter, to serve

Method

Step 1: Set a medium casserole dish next to your hob and set a large frying pan over medium-high heat and drizzle in the olive oil. Lay the sausages into the pan and fry for 5 minutes until sealed all over and starting to brown. Lift them into the casserole dish and set the pan back over the heat.
Step 2: Tip the sliced onions into the pan you used to fry the sausages. Fry for 10 minutes until softened and beginning to brown, and add the garlic and fry for 2 minutes until fragrant.
Step 3: Pick the rosemary from the stem and add the leaves to the pan, fry for a further minute, then add tomatoes, chicken stock, butter beans (and juice) and 3 tbsps of Belazu Chilli Pesto. Turn the heat up to high and cook for 2 minutes to create a sauce.
Step 4: Pour the sauce over the sausages in the casserole dish, then scatter with breadcrumbs and grate over the parmesan. Put the casserole dish in the oven for 25 minutes to cook and brown.
Step 5: Remove the casserole dish from the oven and let it stand for 10 minutes serve with hot buttered baked potatoes.

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