Ingredients

Method

• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 chillies, seeded and chopped
• Olive oil, for frying
• 500 - 750 g A mix of beef, pork, chicken or smoked sausages, quartered
• 1 T fresh basil, chopped
• 1 T fresh parsley, chopped
• 2 - 4 potatoes, peeled and cut into chunks
• 3 - 4 carrots, peeled and cut into chunks
• 2 x 400 g chopped tomatoes
• 1 x 400 g cannellini beans
• 1 - 2 chicken stock cubes
• Chopped fresh herbs, for sprinkling
Optional extra vegetables:
• 1/2 cup frozen peas
• 1 cup cut corn kernels
• 4 - 6 chunks of baby marrow
• 1 can beans

Method

Ingredients

Preheat the oven to 180°C.

In a deep, heavy based ovenproof casserole dish, fry the onion, garlic and chillies in a little olive oil. Once soft, add the sausages.

Cook for a few minutes then add all the other ingredients – do not add additional water with the stock cubes, crumble them in. Add the extra vegetables, if using.

Cover and bake for 1  1/2 hours. In the last 30 minutes of cooking time, check the liquid level, as you may need to add boiling water.

Check the seasoning and serve scattered with fresh herbs.