Sometimes the best recipes are just completely random and thrown together. This meal was supposed to be a sophisticated kind of cassoulet with sausage, lentils and bacon. But I forgot the lentils. So it became sausage with plenty of small chopped veg, some beans, and last minute pasta thrown in. It was soupy, warming, and rather delicious! Obviously the kids left a lot of the veg, just picking out ones that they felt acceptable, but still, the enjoyed the sausage, beans and pasta. I served mine with a drizzle of good olive oil, some sour cream and dried chilli on top.
Makes: enough for 4
Takes: 30 minutes
- 1 tablespoon of olive oil
- About 6 sausages, chopped in small pieces or in half
- Splash of wine or water
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 carrot, diced
- 1 stick celery, diced
- 1 red pepper and 1 green pepper, diced
- 1 sweet potato, peeled and diced
- Handful of green beans, cut small
- 1 tin of kidney beans (or any other beans), undrained
- 1 tablespoon tomato paste
- About 500ml chicken stock
- Handful of pasta (I used spinach swirls)
- Salt and pepper
- Heat oil in a large heavy bottom casserole pan. Brown sausage pieces.
- Add a splash of wine or water to deglaze – get the crusty bits off bottom of pan.
- Add onions, garlic, and all the veg. Pop in stock and let it come to boil. Add beans, tip in pasta and simmer for about 20 minutes or until everything is nicely cooked. Season to taste.
- Serve with sour cream and olive oil drizzle – and chilli for grown ups.