Sausage, Spinach and White Bean Casserole

Ingredients

• 900g lean beef sausages
• 1 tbsp olive oil
• 1 red onion, cut into wedges
• ½ brown onion, finely diced
• 3 cloves garlic, chopped
2 carrots, cut into 4 lengthways
• 8 button mushrooms
• ½ red capsicum, sliced thickly
• ½ tsp smoked paprika
• 3 spirigs thyme
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire
• 2 cups beef stock
• 400g chopped tomatoes
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 1/8 tsp fennel seeds
• ¼ tsp ground white pepper
• ½ tsp sea salt
• 1 x 400g tin cannellini beans – drained and rinsed – 240g after draining
• 80g baby spinach

Directions

1. Pre-heat your KAMBROOK frypan on maximum – dial 5 for 3 minutes. Turn the dial to 3 – add the olive oil and sausages and turn the sausages until they are brown all over. Add the onions, garlic, carrot, mushrooms, capsicum, smoked paprika, fennel seeds and thyme and sauté for 2-3 minutes.
2. Add the tomato paste, Dijon mustard, beef stock, chopped tomatoes, garlic and onion powder and place the lid onto the top of the frypan. Turn the dial to minimum – below dial 1. Cook for 10-15 minutes.
3. Stir through the beans and spinach and serve.