Sausage & butter bean casserole with cauli rice
Prep
10 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. The sausages do all the heavy lifting while you just slice a couple of onions and let everything simmer away. I love how the smoky paprika and harissa create this warm, complex flavor that feels way more impressive than the effort required. The butter beans are packed with fiber and protein, keeping you satisfied long after dinner, and swapping regular rice for cauliflower rice makes the whole dish feel lighter without sacrificing any comfort. Top it with a dollop of yogurt and you've got something genuinely delicious that your family will actually ask for again.
Ella x
Ingredients
- 400 gramspack of spanish-style pork, chickpea & spinach sausages
- 1 tbspolive oil
- 2red onions, thinly sliced
- 3garlic cloves, thinly sliced
- 1 tspsweet smoked paprika
- 1 tspground coriander
- 680 gramsjar passata
- 400 gramsbutter beans(can butter beans )
- 1 tbsprose harrisa
- 235 gramsspinach
- 1large cauliflower, coarsely grated
- 4 tbsplow-fat yogurt, to serve
Detail level
Instructions
- 1
Cook the sausages according to the pack instructions. Heat the oil in a medium saucepan over a medium heat. Add the onion and cook for 6-8 minutes until translucent.
- 2
Add the garlic, paprika and coriander. Heat for 30 seconds, then add the passata, butter beans (including the water) and harissa. Season. Cook for 8-10 minutes over a medium-high heat, until thickened. Remove from the heat and stir through the spinach to wilt.
- 3
Heat the cauliflower in a large bowl in the microwave for 4-5 minutes on the highest setting, stirring once, until piping hot. Slice the sausages into quarters. Spoon the casserole into bowls with the hot cauliflower and top with the sausages. Finish with a spoonful of yogurt.
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