Pork Sausage Casserole with Butter Beans and Tomatoes

• 1 tbsp Olive oil
• 8 pieces Pork sausage
• 1 large Yellow onion
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 2 tbsp Tomato purée
• 800 g Canned chopped tomatoes
• 300 ml Chicken stock
• 2 sprigs Fresh rosemary
• 480 g Butter beans

1. Heat the olive oil in a large casserole pot over medium-high heat. Add the sausages and brown well all over, 6 to 8 minutes, then transfer to a plate.
2. Reduce the heat to medium and add the onion with a pinch of the salt. Cook, stirring, for 6 to 8 minutes until softened and lightly golden.
3. Stir in the garlic and cook for 30 seconds until fragrant. Add the smoked paprika and tomato purée and cook for 1 minute, stirring so it does not catch.
4. Pour in the chopped tomatoes and chicken stock, then add the rosemary sprigs and the remaining salt and black pepper. Bring to a gentle simmer, scraping up any browned bits from the base of the pot.
5. Nestle the sausages back into the sauce and simmer gently, uncovered, for 20 minutes. Stir occasionally, keeping the heat low enough that the sauce bubbles lazily.
6. Stir in the butter beans and simmer for 5 to 7 minutes until the beans are hot and the sauce has thickened to a stew-like consistency. Remove the rosemary sprigs, taste, and adjust seasoning with a little more salt and pepper if needed.

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