This is a delicious pie, lovely and filling and will be perfect for the coming winter months. The original recipe suggests Toulouse sausages but I used others and it was still delicious.
Sausage and Bean Pie with Ciabatta Crumbs (from The Times)
For the spiced tomato sauce:
2 tbsp olive oil
2 red onions
2 large garlic cloves
½ tsp fennel seeds
1 tsp cumin seeds
2 tsp ground coriander
2 x 400g tins chopped tomatoes
1 tbsp brown sugar
For the pie:
4 tbsp olive oil
150g chorizo cooking sausage, sliced
1 x 400g tin cannellini beans, drained and rinsed
1 small bunch of fresh flat-leaf parsley, leaves chopped
140g ciabatta bread, torn into pieces
zest 1 lemon, grated
Make the spiced tomato sauce: heat the olive oil over a gentle heat. Add the onions, and cook for 5 mins to soften. Add the garlic and spices, and cook, stirring, for a couple more mins. Pour in the tomatoes, add the sugar and a pinch of salt. Stir well then simmer gently, uncovered, for about 30 mins.
Preheat the oven to 200C. Heat 2 tbsp of olive oil in your casserole pan over a medium-high heat. Add the sausages and brown them all over, then add the chorizo and fry for a min or two, or until starting to crisp at the edges. At this stage your sausages won’t be fully cooked through, but that’s okay. Add the beans, half the parsley and the tomato sauce.
Pulse the torn ciabatta in a food processor for just a few seconds or until it forms rough breadcrumbs. Stir in the remaining oil, half the remaining parsley, half the lemon zest and a little salt.
Pile the crumb mixture on top of the sausage mixture, spread out evenly and bake in the oven for 35–40 mins or until the crust is golden and the sausages are cooked through. Cover with foil if it starts to brown too much. Once cooked, sprinkle with the remaining parsley and lemon zest and serve.