Chipolata and bean casserole

Method

• 1
  Preheat oven to 170°C. Heat oil in a large flameproof casserole dish over medium heat. Add sausages and cook, turning occasionally, for 2-3 minutes or until lightly browned. Transfer to a plate.
• 2
  Add the onion, carrot, celery and garlic to the dish. Cook, stirring often, for 6 minutes or until the onion starts to soften.
• 3
  Add the tomato and stock. Increase heat to high. Cover and bring to the boil.
• 4
  Return the sausages to the dish and cover. Bake in oven for 30 minutes. Stir in the beans. (To freeze, see notes)
• 5
  Stir in the spinach and parsley. Season with salt and pepper. Divide the casserole among serving dishes. Serve with bread.