Bean, pumpkin and sausage casserole

Name: Bean, pumpkin and sausage casserole
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 cloves garlic, chopped; 250 g cannellini or haricot beans, soaked overnight and drained; 8 small chorizo, Toulouse or similar sausages; 2 tablespoons olive or sunflower oil; 750 g pumpkin or butternut squash, cubed; ½ teaspoon ground allspice; salt and freshly ground black pepper; 400 g chopped tomatoes, fresh or tinned; 150 g bacon or salt pork, diced; 3—4 tablespoons chopped parsley; ½ teaspoon ground mace; 10 sage leaves; 1 large onion, sliced; 1½ teaspoons pimentón

Preparation info

Serves
4

Difficulty
Medium

Appears in

Winter Food

By Jill Norman

Published 2005

About

Simple and sustaining, this is a comforting dish for dark winter evenings. Very long cooking may cause the pumpkin to collapse, but the flavour will still be good. Don’t leave out the sage leaves; they add depth to the casserole.

Ingredients

250 g cannellini or haricot beans, soaked overnight and drained
salt and freshly ground black pepper
2 t

Europe
United Kingdom
Main course
Spicy
Winter

Method

Put the beans into a large pan, cover with 3 times their volume of water and bring to the boil. Boil for 10 minutes, then lower the heat and simmer until the beans are just soft, about 45 minutes to 1 hour, depending on their age. Season with a little salt in the last 5 minutes of cooking time. Drain the beans and set aside.

Heat the oil in a large heavy pan and fry the sausages,