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Ingredients

250 g White onions, finely diced
200 g Carrot, medium diced
60 ml Vegetable oil
500 ml Water
60 g Tomato puree
40 g Mild curry powder or mild chilli powder
200 g Red kidney beans (canned and drained)
400 g Baked beans
375 g Chipolata sausages
400 g Aviko Steam & Fresh Diced Potato
5 g Fresh chopped parsley

Preparation

- Preheat the oven.
- Heat oil in a pan until it is hot. Add the onions and carrots and sauté over a gentle heat until slightly coloured
- Heat the oven or grill and cook the sausages evenly until thoroughly cooked
- Heat oil in a roasting tray until it is hot, add the Steam and Fresh Diced Potato, stir in to coat the potatoes & place potatoes in the oven on gas mark 5 /200◦c and roast for approx 20 minutes
- Add curry powder or chilli powder to the carrots and onions and stir in, allow to cook out on a low heat for 5-10 minutes
- Add tomato puree to the carrots and onions and stir in, allow to cook on a low heat for a further 5 minutes
- Add water and stir in gradually.
- Add baked beans and kidney beans, stir in and continue to simmer for a further 10 minutes. Check seasoning
- Remove the sausages from the oven, check thoroughly re-heated & add to the casserole.
- Spoon the casserole mix into a serving dish. Top with roasted diced potatoes and sprinkle with fresh chopped parsley

Tip

For a non spicy version, remove the chilli or curry powder. Serve with green broccoli & mini corn cobs