Sausage And Kidney Bean Casserole

I'm not a big fan of washing up so any dish that only requires one pot is a big plus for me. This is a simple but hearty sausage and bean casserole that'll satisfy the most manly of appetites.

You will need:
1tbsp Vegetable oil
1 Onion
2 Sticks celery
1 Yellow pepper
1 Red pepper
3 Cloves garlic
1/2tbsp Tomato paste
6 Butchers sausages
1tsp Smoked paprika
1tsp Paprika
1tsp Ground cumin
1tbsp Dried thyme
1 Tin chopped tomatoes
1 Tin red kidney beans
Pinch of salt
Pinch of black pepper

Method:
1. Heat the oil in a large pan.
2. Finely chop the onions, add to the pan and cook over a medium heat for about 5 minutes.
3. Add the sausages to the pan and cook for 5 minutes.
4. Chop the celery and peppers, add to the pan and continue cooking for 2 - 3 minutes.
5. Crush the garlic into the pan, stir in the tomato paste, spices and dried thyme then cook for a further 1 - 2 minutes.
6. Add the tinned tomatoes and the brine from the beans, holding back the beans for now, and bring to a simmer. Turn down the heat and gently simmer for 40 minutes.
7.Add in the beans and allow them to warm through, check the seasoning and add a pinch of salt and a black pepper if required.

Notes:
This is so good it can be served with just a small loaf of warm crusty bread and butter. Alternatively serve alongside mashed potatoes or even suet dumplings. Add a good slug of Worcestershire sauce, when checking the seasoning, for a little extra flavour. Adding some chopped coriander to garnish will add extra depth to the dish. This recipe can be modified to be a fairly easy camping or store cupboard recipe by swapping out the butchers sausage for a tin or jar of your favourite hotdogs. Swapping the sausages out for hotdogs will dramatically reduce the cooking time.