Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the sausages and olive oil into a casserole over a medium heat. Cook, turning the sausages, until golden. Transfer to a plate.
Add the onion, celery and carrots to the pan (no need to add more oil as the chorizo sausages will release plenty), turn down the heat and cook 10-15 minutes or until softened. Stir in the garlic and paprika for a minute, followed by the tomato purée, stock, chopped tomatoes, herbs and seasoning. Bring to a boil and cook for 3 minutes. Heat the oven to 180C/fan 160C/gas 4.
Stir the beans and sausages into the pan. Transfer to a middle shelf in the oven and bake for 45-50 minutes or until the liquid is reduced to a thick sauce coating everything.
Meanwhile, for the topping, mix together the oil, butter, garlic, lemon zest and juice. Mix the breadcrumbs and parsley in a large bowl, then drizzle over the garlicky oil and stir thoroughly with some seasoning to evenly coat all the crumbs. Sprinkle the crumbs over the casserole, pat down to a flat crust then bake for another 15-20 minutes or until dark golden and crisp.