LE CREUSET BEAN POT RECIPES RECIPES

SAUSAGE AND BEAN CASSEROLE | LE CREUSET RECIPES

Sausage and Bean Casserole | Le Creuset Recipes image

A warming one pot meal of tasty sausages in a tomato, herb and bean sauce. This individual portion recipe can easily be doubled to make two.

Provided by Le Creuset South Africa

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Yield Serves 1

Number Of Ingredients 1

Ingredients

1 tablespoon vegetable oil 1 small onion finely sliced 2 thick quality sausages approximately 140g total weight ½ green pepper cut into 2 cm dice 200g canned chopped tomatoes 150g canned mixed beans 1 teaspoon dried sage 1 teaspoon whole grain mustard 80ml (1/3 cup) chicken stock 1 teaspoon cornflour 1 tablespoon freshly chopped parsley

Steps:

Heat the oil in a frying pan over a medium heat on the hob.

Add the sliced onion and stir fry until lightly browned.

Transfer the onions to the casserole.

Add the sausages to the hot frying pan and cook on all sides until nicely browned.

Add the remaining ingredients to the frying pan, stir and continue to cook for a couple of minutes.

Transfer the contents of the frying pan to the casserole, place the lid on and cook in the oven for 30-35 minutes.

Before serving stir in the freshly chopped parsley.

SPICY SAUSAGE AND BEAN CASSEROLE | LE CREUSET RECIPES

Spicy Sausage and Bean Casserole | Le Creuset Recipes image

Thick, meaty sausages in a tasty, spiced tomato, herb and bean sauce for an economical complete meal in one pot. Serve in the casserole accompanied by chunks of crusty bread for a simple but nutritious mid-week family meal that is bound to please.

Provided by Le Creuset South Africa

Total Time 65 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield Serves 4

Number Of Ingredients 1

Ingredients

8-12 premium quality, thick pork sausages, depending on appetite 1 tablespoon vegetable oil 1 large red onion, halved and thinly sliced 2 cloves garlic, thinly sliced 1 medium red pepper, stalk and seeds removed and flesh cut into 2cm pieces 1 medium green pepper, stalk and seeds removed and flesh cut into2cm pieces 1 medium yellow pepper, stalk and seeds removed and flesh cut into2cm pieces 3 tablespoons tomato purée 2 tablespoons Worcestershire sauce 1 tablespoon chopped fresh ordried sage 1 tablespoon wholegrain mustard ½ teaspoon black pepper 2 x 400g cans chopped tomatoes in juice 2 x 400g cans mixed beans, drained 300ml hot beef stock 1½ tablespoons cornflour mixed in 50ml water Salt to season 3 tablespoons freshly chopped parsley

Steps:

Heat the oil in the casserole over a medium heat and cook the sausages for 5-6 minutes until nicely browned on all sides. Remove and reserve.

Add the sliced onion to the casserole and stir-fry for 3-4 minutes until softened and lightly browned. Add the garlic and peppers and cook for 2 minutes more.

Stir in the tomato purée, Worcestershire sauce, sage, mustard, black pepper, canned tomatoes, beans and stock, bring to a simmer and cook for 3-4 minutes.

Return the browned sausages to the casserole, mix into the sauce, put on the lid and cook over a low heat for 30 minutes stirring occasionally.

Add the cornflour and water mixture, stir until thickened and season to taste.

Just before serving stir in the freshly chopped parsley.

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