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Sausage and baked bean casserole

PT1H

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Ingredients

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1
Cut the carrots and onions into a 2cm dice
2
Bring the water to the boil. Pour the water over the stock cube and stir until dissolved
  • 1000ml of water, cold
  • 1 vegetable stock cube
3
Heat the oil in the pan. Once hot, fry the sausages until golden brown all over
4
Add the vegetables to the pan and fry for 4 minutes until coloured
5
Add the stock, mustard, bay leaf and 2 tablespoons of the chopped parsley and bring to the boil
6
Once boiling, add the baked beans and turn the heat down
7
Place a lid on the pan and leave to simmer for approximately 1 hour
8
Taste and add a pinch of salt if needed. Remove from the heat and divide the casserole across 4 bowls. Sprinkle with more chopped parsley and serve immediately
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Sausage and baked bean casserole

 
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