Sausage, bean and spinach casserole

This easy casserole makes for a great mid week meal, full of flavour, spiced with paprika and served with cauliflower rice for a lighter alternative to rice.

SERVES: 4 | COOK & PREP: 40 Min

Ingredients

• 400g pack of sausages (we used pork and apple)

• 1 tbsp olive oil

• 1 large red onion, thinly sliced

• 3 garlic cloves, thinly sliced

• 1 tsp smoked paprika

• 1 tsp ground coriander

• 800g passata

• 1 stock cube

• 2 x 400g can butter beans

• 1 tbsp harissa

• 150g spinach

• 1 large cauliflower, coarsely grated

Method

1. Cook the sausages to packet instructions

2. Meanwhile heat 1 tbsp olive oil in a deep pan casserole dish over a medium heat. Add the red onion and cook until soft, (roughly 4-6 minutes). Add the garlic and cook for a further minute.

3. Add in the ground corriander, paprika and a pinch of salt. Stir for a couple of minutes then add the passata, harrisa and stock cube.

4. Add the butter beans to the casserole and simmer until the sausages are cooked.

5. Meanwhile place the grated (or blitzed) cauliflower in a large sauce pan with a drizzle of olive oil and cook for 5-8 minutes over a medium to high heat.

6. Remove the cooked sausages from the oven and slice into 3rds. Add the spinach to the casserole dish along with the sausages and stir to combine.

7. Serve the sausage casserole with the cauliflower rice and enjoy.