Colder nights require something warm, spicy and comforting, and this all-in-one sausage and bean casserole hits the mark. This would be a great dish for a crowd on bonfire night and is economical and can easily be made ahead to re-heat later. 

Serve any leftovers as a brunch dish with a crispy fried egg and toast to mop up the sauce. Seasoned perfectly with Cole & Mason Derwent Salt & Pepper Mills  - the adjustable grind is perfect for different elements of the dish – finer grinding for the bean stew and then a little courser to get some little crystals of salt on the crispy sage leaves. 

Ingredients:

• 8 quality pork sausage
  
• 4 slices of pancetta or smoked streaky bacon 
  
• 2 tins of haricot beans
  
• 1 small onion or 2 banana shallots
  
• 1 red pepper (roasted) 
  
• 2 cloves of garlic
  
• 1 tbsp olive oil
  
• ½ tsp Chilli flakes
  
• 1 tsp tomato puree
  
• 1 tsp chipotle paste 
  
• 2 tbsps BBQ sauce
  
• 300mls passata 
  
• 12-15 sage leaves 
  

Method: 

1. Heat oven to 160C
   
2. In an ovenproof cast iron casserole pan – heat the olive oil on the hob 
   
3. Dice the onion, pancetta and garlic into small pieces. Add the pancetta to the pan and fry on a hot heat until crisp 
   
4. Now add the onion and fry gently on a reduced heat until soft, then add the garlic
   
5. Dice the red pepper (you can use an already roasted one from a jar or pre-roast and remove skin) into small pieces and add to the pan
   
6. Now add the tomato puree, chipotle, BBQ sauce and chilli flakes to the pan and combine
   
7. Add the passata, around 300ml of water, and season well. Make sure the beans are just covered by the liquid and simmer for 15 minutes
   
8. After 15 minutes, add the drained haricot beans and then cook in the oven for a further 25 minutes, at first with lid on, but remove for the last 10 minutes
   
9. Once the beans are in the oven, take the sausages and brown in a frying pan on all sides until sausages are almost cooked through
   
10. Arrange the sausages on top of the beans for the final 10 minutes in the oven 
    
11. To Garnish take the sage leaves and fry gently in a pan with olive oil until they stop spitting and have gone a little translucent and crispy. Remove from the pan and sprinkle with sea salt – arrange around the sausages before serving the dish