Cheesy Sausage and Bean Casserole

1 - Preheat the oven
Preheat the oven to 200°C - this will be for the casserole later.
2 - Preheat the pan
Add 2 tbsp of vegetable oil to a large, oven-proof frying pan and place it over a medium high heat.
3 - Fry the sausages
Once the oil starts to shimmer and loosen, pierce 4 sausages with a small knife to stop them from
popping, then fry them in the oil, turning occasionally for 5-6 minutes, until golden all over. Get on
with the rest of the dish in the next steps while you wait.
4 - Prep the onions and garlic
Halve, peel, and slice 2 onions, then peel and mince 2 cloves of garlic.
5 - Fry the onions and garlic
Once the sausages are golden all over, transfer them to a plate and add the onions and garlic to
the pan. Fry for 10-12 minutes, tossing occasionally, until soft, golden and sticky.
6 - Add the flour
Add 1 ½ tbsp of flour to the onions and garlic. Cook it out for 1-2 minutes, until it starts to stick to
the bottom of the pan.
7 - Deglaze
Deglaze with 187ml of red wine and allow it to reduce by about ½. This should take around 1 minute
thanks to the flour.
8 - Add the beans and stock
Add 1 undrained 400g tin of beans, crumble in 1 stock cube, and bring everything up to a boil.
9 - Assemble
Take the pan off the heat, season the stew to taste with salt, then lay the sausages on top. Grate
over 80g of cheese and scatter over 30g of breadcrumbs.
10 - Bake
Bake everything in the oven for 10-15 minutes, until the cheese and breadcrumbs are golden. Crack
on with a bit of washing up while you wait.
11 - Serve
Once the stew is ready, take the pan straight to the table… But maybe wait a little bit to avoid burning
your mouth, then tuck in!