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.
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the grill to medium and line a baking tray with tin foil.
- 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.
- 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.
- 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.
- 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.
- Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
- 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.
- 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).
- 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
SMOKY SAUSAGE CASSEROLE RECIPE | BBC GOOD FOOD
Sure to be a family favourite, this warming winter one-pot has gently simmered sausages, hearty cannellini beans and a crunchy breadcrumb topping
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 13
Steps:
- Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and peppers, and give everything a good stir. Cook for 5 mins more.
- Turn the heat to high and add the sausages. Cook for a few mins until browned all over, then reduce the heat to medium, sprinkle in the spices and season well. Pour over the tomatoes and bring to a simmer. Cover and continue simmering gently for 40 mins, stirring every now and then.
- Heat the grill to high and uncover the casserole. Add the beans and spinach, and stir to warm through. Scatter over the breadcrumbs and grill for 2-3 mins until golden and crisp.
Nutrition Facts : Calories 525 calories, FatContent 29 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 7 grams fiber, ProteinContent 22 grams protein, SodiumContent 3.1 milligram of sodium
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