Sausage and Bean Casserole with Bell Peppers

A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables.

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
6 chorizo sausages (~ 400 g)
6 pork sausages (~ 400 g)
3 large cloves garlic, chopped
1 ½ tsp. sweet smoked paprika
½ tsp. ground cumin
1 Tbsp. dried thyme
1 bottle white wine (125 mL)
2 cans cherry tomatoes or chopped tomatoes (2x400 g)
2 sprigs fresh thyme
1 chicken stock cube
1 can aduki beans, drained and rinsed (400 g)
1 bunch chives, snipped (optional)

To Serve:
fresh baguette

Heat 2 Tbsp. olive or rapeseed oil in a large heavy-based pan. Add onions and cook gently for 5 minutes.

Add celery, yellow pepper and red pepper; cook for a further 5 minutes.

Add chorizo sausages and pork sausages; fry for 5 minutes.

Stir in garlic, sweet smoked paprika, ground cumin and dried thyme. Continue cooking for 1-2 minutes or until the aromas are released.

Makes 4-6 servings.

Pour in white wine and use a wooden spoon to remove any residue stuck to the pan.

Add tomatoes and fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.

Cook for 40 minutes. Stir in aduki beans and cook for a further five minutes.

Remove the thyme sprigs, season with black pepper and stir through some snipped chives. Serve with crusty bread.