Air fryer sausage and bean casserole
An all-in-one sausage and bean casserole, cooked in the air fryer for an easy midweek dinner for two. It’s packed with veggies, so you don’t need anything else with this, but some warm focaccia or ciabatta drizzled with extra virgin olive oil would be a lovely accompaniment.
Ingredients
- 4 good-quality sausages
- 3½ tbsp extra virgin olive oil
- 1 onion, sliced into half moons
- 2 celery sticks, finely sliced
- 2 carrots, peeled and chopped into 2cm/¾in cubes
- 3 bay leaves
- 1 tbsp finely chopped fresh sage, plus a few leaves to serve
- 1 sprig fresh rosemary, leaves finely chopped
- 400g tin chopped tomatoes
- 1 tbsp sun-dried tomato paste
- 1 chicken stock cube
- 400g tin borlotti or cannellini beans, drained and rinsed
- 50²µ/1¾´Ç³ú cavolo nero, stalks removed, leaves shredded
- 15²µ/½´Ç³ú pecorino, finely grated
- salt and freshly ground black pepper
Method
Preheat the air fryer to 180C.
Line the air fryer basket with kitchen foil, add the sausages and drizzle with ½ tablespoon olive oil. Cook for 8 minutes, turning halfway through.
Remove the sausages and set aside.
Put the onion, celery, carrots, herbs, 3 tablespoons olive oil and some salt and pepper into a heatproof dish that fits into your air fryer and cook for 5 minutes.
Add the tomatoes, tomato paste, stock cube, 300ml/½ pint water and the sausages and cook for 15 minutes.
Add the beans and cavolo nero and stir through; cook for a further 5 minutes.
Discard the bay leaves.
You can slice the sausages at an angle or keep them whole. Serve topped with a few sage leaves and some grated pecorino.
Recipe Tips
If you are struggling to find a heatproof dish that fits in your air fryer, you could use a fixed-base cake tin about 18cm/7in in diameter.
You can swap the borlotti for any other beans, and use your favourite sausages.