Sausage, Butterbean & Red Pepper Casserole


Serves 4

1 Tbs olive oil

1 coil boerewors

1 onion, cut into wedges

3 red peppers, chopped into chunks

2 cloves garlic, chopped

2 Tbs thyme, chopped

2 bay leaves

2 tsp dried oregano

1 tin chopped tomatoes

250ml Nederburg Ingenuity Spanish Red Blend

2 Tbs Huletts white sugar

1 tin butterbeans, drained and rinsed

3 Tbs chopped parsley

Salt and pepper


Heat oil in a pot, then add the boerewors coil and cook on high heat until browned on both sides, remove from the pot and set aside.

To the same pot, add the onion then cook until it begins to soften.

Add the garlic, thyme, bay leaves and oregano, then cook for about a minute.

Add tomatoes, red wine and sugar, then simmer on low heat for 10 minutes until reduced.

Cut the boerewors into smaller pieces then add to the sauce along with the beans, then simmer for another 5 minutes.

Stir in the parsley, season to taste.