HOW TO MAKE BEAN CASSEROLE RECIPES

Name: Jools’ sausage & smoky bean casserole
Total time: 1 h 30 min
Yield: 6
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 12 higher-welfare pork chipolatas; 2 medium leeks; 2 sticks of celery; 2 cloves of garlic; 2 red peppers; olive oil; 2 teaspoons sweet smoked paprika; 1 teaspoon ground cumin; 12 ripe cherry tomatoes; 1 tablespoon red wine vinegar; 500 ml passata; 1 teaspoon demerara sugar optional; 1 teaspoon Dijon mustard; 2 x 400 g tins of mixed beans; a few sprigs of fresh flat-leaf parsley optional

SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES

Sausage and bean casserole recipe | Jamie Oliver recipes image

We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 15

Ingredients

12 higher-welfare pork chipolatas
2 medium leeks
2 sticks of celery
2 cloves of garlic
2 red peppers
olive oil
2 teaspoons sweet smoked paprika
1 teaspoon ground cumin
12 ripe cherry tomatoes
1 tablespoon red wine vinegar
500 ml passata
1 teaspoon demerara sugar optional
1 teaspoon Dijon mustard
2 x 400 g tins of mixed beans
a few sprigs of fresh flat-leaf parsley optional

Steps:

1. Preheat the grill to medium and line a baking tray with tin foil.
2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

Nutrition Facts : Calories 420 calories, FatContent 20.6 g fat, SaturatedFatContent 6.6 g saturated fat, ProteinContent 25.8 g protein, CarbohydrateContent 29.6 g carbohydrate, SugarContent 10.6 g sugar, SodiumContent 1.4 g salt, FiberContent 13.2 g fibre

GREEN BEAN CASSEROLE CRESCENT CUPS RECIPE - PILLSBURY.COM

Green Bean Casserole Crescent Cups Recipe - Pillsbury.com image

This personal-size twist on green bean casserole is a no-mess way to serve everyone's favorite Thanksgiving side.

Provided by Shawn Syphus

Total Time 30 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 7

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 can (10 oz) condensed cream of mushroom soup
1/2 cup milk
1 teaspoon Worcestershire Sauce
2 cans (15 oz each) green beans, drained
1 cup shredded Cheddar cheese (4 oz)
1 1/2 cups French-fried onions

Steps:

Heat oven to 375°F. Lightly spray 16 regular-size muffin cups with cooking spray.
Unroll each can of dough. To make 2 large rectangles, pinch seams and perforations to seal. Cut each rectangle of dough into 8 equal squares. Line each muffin cup by pressing 1 dough square in bottom and up sides of cup.
In large bowl, stir together soup, milk, Worcestershire sauce and dash ground black pepper with whisk until smooth. Add drained green beans, 1/2 cup of the cheese and 2/3 cup of the onions; gently stir until combined. Divide mixture evenly among dough-lined cups.
Bake 12 to 15 minutes. Remove from oven. Divide remaining cheese and onions evenly onto tops of cups. Return to oven; bake 5 minutes longer or until onions and cups are golden brown. Cool in pans 5 minutes. Remove from cups; serve warm.

Nutrition Facts : Calories 190 , CarbohydrateContent 17 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 510 mg, SugarContent 4 g, TransFatContent 1 g

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SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES

We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 420 calories per serving

1. Preheat the grill to medium and line a baking tray with tin foil.
2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

See details

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