Sausage and Bean Casserole

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat the olive oil in a large oven-proof skillet or casserole dish over medium heat. If you don’t have an oven-proof skillet, use a regular one and transfer to an oven-safe dish later.
3. Add the sausages to the skillet and cook until browned on all sides, about 8 minutes. Remove them from the skillet and set aside.
4. In the same skillet, add the chopped onion and cook until it becomes translucent, about 5 minutes, stirring occasionally.
5. Add the garlic and red bell pepper to the onions and cook for an additional 2 minutes, until the pepper starts to soften. Stir frequently to prevent burning.
6. Pour in the can of diced tomatoes, including the juice, and stir well. Let the mixture come to a gentle simmer.
7. Add the cannellini beans, kidney beans, thyme, and oregano to the tomato mixture. Stir until everything is well combined.
8. Return the sausages to the skillet, placing them on top of the bean mixture. Season with salt and pepper to taste.
9. If using a separate oven-safe dish, carefully transfer the contents of the skillet into it now.
10. Cover the skillet or dish with a lid or aluminum foil, and place it in the preheated oven. Bake for 30 minutes, allowing the flavors to meld together.
11. Remove the casserole from the oven, uncover, and let it cool slightly before serving. For added flavor, garnish with freshly chopped parsley if desired.