Ingredients

Serves: 2

Preparation time: 10 minutes

Cooking time: 20 minutes

1 tbsp olive oil

6 vegetarian sausages

1 red onion, thinly sliced

3 garlic cloves, finely chopped

1 red sweet pointed pepper, thinly sliced

1 heaped tbsp smoked paprika

1 tbsp dried thyme

2 bay leaves

400g tin cannellini beans, drained and rinsed

400g Isle of Wight cherry vine tomatoes, halved

700ml/1¼ pints vegetable stock (from a stock cube is fine)

Salt and freshly ground black pepper

Fresh thyme or parsley, to garnish

Mashed potato, to serve

Method

1. Heat the oil in a large flameproof casserole dish and fry the sausages for a few minutes until lightly browned. Remove from the casserole dish with a slotted spoon and set to one side.

2. Add the onion to the casserole dish and fry for about 5 minutes, until softened. Add the garlic and fry for 1 minute.

3. Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the cannellini beans, tomatoes, stock and a generous pinch of salt and stir through.

4. Return the sausages to the pan, put the lid on, then simmer gently on the hob – for 18–20 minutes.

5. Season generously with black pepper, garnish with the parsley or thyme and serve with creamy mashed potato.

Credit: thetomatostall.co.uk