Sausage and bean casserole

Prep time: 10 minutes

Cook time: 60 minutes

Serves: 4

This is my riff on Jack Monroe‘s bargain-basement casserole, with extra veg to pack it out and help me, grudgingly, towards my five-a-day.

I followed her recipe loosely, swapping the rinsed baked beans for a can of drained mixed beans (<60p), and upgrading her 6 Basics sausages to 12 ‘Extra Special’ chipolatas (more surface area = more caramelisation, more colour and more flavour). I parted with £2.25 for the privilege.

I slung in a red onion, a couple of stalks of celery, and a large diced carrot – collectively under £1.50 – and used whatever dried herbs I could find in the cupboard. I think some sage, thyme, rosemary and marjoram went in, but don’t quote me on that.

For bitter, I had a spare bottle in the fridge (we rarely drink at home), so the whole thing went in. If you’ve none lying around, hot water will suffice – the stock cube (I used chicken) will do the work.

It was served with fresh soda bread. I adapted Nadiya Hussein’s recipe (complete with cheat’s buttermilk) by halving the quantities of everything, and omitting the five-spice blend.


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