Recipe: Sausage and Bean Casserole

This was a really tasty, economical dinner that I made yesterday. I had another portion for my lunch today and froze another portion, which is great- Nick didn't have any of it because he's so fussy how he haw meat. He loves bacon, he loves sausages, but he wont eat it if it's "in" a dish. Honestly- he's as fussy as my little brother sometimes! This is a bit of a Heinz-fest i suppose, but of course i always haved these products in the house. I'm not one of these people that are obsessed with branding on products, but when it comes to baked beans, ketchup, and cream of tomato soup- it just has to be Heinz, otherwise it just tastes weird. I served this just with some brussel sprouts- it doesnt really need mash with it, because theres already potatoes in it.

Sausage and Bean Casserole (serves 3)

3 tbsp olive oil
9 gourmet chipolata sausages, halved or diced into 3rds
Knob of butter
1 white onion, diced
1 garlic clove, crushed
1 tsp dried thyme
500ml beef stock
1/2 tin Heinz baked beans
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 tin chopped tomatoes
1 generous tbsp ketchup
1 tbsp sugar
1 tbsp white wine vinegar
1 tsp corn flour, mixed with a little water
Salt and pepper to taste

1. Preheat the oven to 180C. In a casserole pan, cook the sausages over a high heat in 2tbsp of the olive oil, for about 5 minutes (or until browned). Remove them with a slotted spoon and set them aside. Add another tbsp of oil the casserole, along with the onions, garlic and butter, and fry for 5 minutes.
2. Add everything except the corn flour, bring to the boil, cover, and put in the oven for 1 hour. Remove, stir, and put in for another hour.
3. Remove, add the corn flour, stir well, and return to the oven for a final 15 minutes. Season to taste and serve!