Pork Sausage and Butter Bean Casserole

• 1 tbsp Olive oil
• 8 pieces Pork sausage
• 1 large Yellow onion
• 3 medium Carrot
• 3 cloves Garlic
• 2 tbsp Tomato purée
• 2 sprigs Fresh rosemary
• 800 g Canned chopped tomatoes
• 250 ml Chicken stock
• 480 g Butter beans

1. Heat the oven to 180°C (355°F). Set a large casserole dish or Dutch oven over a medium-high heat and add the olive oil.
2. Add the pork sausages and brown well all over, turning regularly, for 6 to 8 minutes. Lift the sausages onto a plate.
3. Reduce the heat to medium. Add the onion and carrots and cook, stirring, for 8 minutes until softened and starting to take on colour.
4. Stir in the garlic and tomato purée and cook for 1 minute until fragrant. Strip the rosemary leaves from the sprigs and stir them in.
5. Pour in the canned tomatoes and 150 ml of the chicken stock, scraping up any browned bits from the base. Bring to a gentle simmer, then return the sausages (and any juices) to the pot.
6. Cover and bake for 35 minutes, then remove the lid and bake for 10 minutes more until bubbling and slightly thickened. The sausages should be cooked through and the carrots tender.
7. Stir in the butter beans and the remaining chicken stock to loosen the sauce. Bake uncovered for 5 minutes, just until the beans are hot and the casserole is glossy and saucy.
8. Rest for 5 minutes before serving straight from the pot. Spoon plenty of sauce over each portion.

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