I say sausage casserole because that’s what I usually have it with, but really this is just the base of it so you can chuck in whatever you fancy!
Preheat your oven to 200C
- 1/2 – 1 whole tin of chopped pork and ham (spam) cut into cubes, or a packet of bacon chopped up into bits
- 1 large or two mid-sized onions, cut into chunks
- 3 cloves of garlic, diced (or equivalent in garlic granules)
- 3-4 reasonably sized potatoes, sliced
- 1 tin of kidney beans, drained
- 1-2 pints vegetable or chicken stock (I prefer oxo for this)
Layer the potatoes on the bottom of an oven safe pot and spread the kidney beans over the top of them.
Fry the onion, garlic, and cubed pork/chopped bacon in a bit of butter or oil on a medium heat until it’s browned and your kitchen is smelling amazing.
Layer the onion, garlic, and pork/bacon on top of the kidney beans and potatoes, spreading it about a bit for even coverage
If you’re having this with sausages or beef or something, then fry that up a little and chuck it in the pot too.
Pour the stock into the casserole pot until it’s just about level with the stuff on top, cover it and shove it in the oven at 200C for 1 hour.
It’ll serve 4-6 people, and you can add tomatoes and a beef stock to shake it up a bit if it’s left over and you fancy a change, or add other veggies, beans, meats, etc
With peppered chicken and spinach