Bean Casserole with Balsamic Roasted Peppers

Serves 4 (generously) • One-pan friendly

Ingredients

For the roasted peppers

• 2 red peppers, sliced into strips
• 1–2 tbsp olive oil
• 1–2 tbsp Black Garlic Balsamic
• Pinch of salt
• For the casserole

2 tbsp olive oil (or a mix of olive oil + a knob of butter)

• 2 shallots, diced
• 250 g mushrooms, diced
• 3–4 garlic cloves, diced
• 1–2 tbsp tomato purée
• 250–400 ml chicken or vegetable stock (start with 250 ml, add more as needed)
• 1 can butter beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 2–3 big handfuls kale, chopped (stems finely sliced if using)
• Small bunch parsley, chopped
• Salt + black pepper

To serve

• 6–8 sausages
• Bread (baguette, sourdough, or thick slices)
• Olive oil + a little salt (for the bread)

Method

1. Heat oven to 220°C (200°C fan). Toss pepper strips with olive oil, black garlic balsamic, and salt. Spread on a tray and roast 20-25 minutes, turning once, until soft and a little charred at the edges.
2. In a large ovenproof casserole dish (or deep frying pan), warm olive oil over medium heat. Add diced shallots with a pinch of salt and cook 4-5 minutes until softened.
3. Add diced mushrooms and cook 6-8 minutes until they release their moisture and start to brown. Stir in diced garlic for 30-60 seconds (don’t let it catch).
4. Add tomato purée and cook 1-2 minutes to take the raw edge off. Add butter beans and black beans. Pour in stock (start with ~250 ml) and bring to a gentle simmer. You want it saucy, not soupy - add more stock if it feels tight.
5. Stir in the kale and let it wilt for 2-3 minutes. Fold through the roasted peppers (and any tray juices—those are gold).
6. Taste and season with salt and pepper. If you want extra depth, add a tiny splash more black garlic balsamic right at the end. Simmer gently 10-15 minutes, stirring occasionally, until thickened. Turn off the heat and stir in chopped parsley.
7. Put sausages on a tray and roast at 220°C (200°C fan) for 20–25 minutes, turning once, until browned and cooked through.
8. Slice bread, drizzle with olive oil, sprinkle with a little salt. Bake on a tray for 6–10 minutes, flipping once, until golden and crisp at the edges.
9. Spoon the bean casserole into bowls, top with a sausage (or two), and mop everything up with the warm salty-oiled bread.