Sausage and bean casserole

Another of Annabelle's superb recipes. It can be prepared and cooked in 45 minutes.

Use it as a basic idea as there is so many ways to change this dish.

Sausage and bean casserole

Servings:	Serves 4
Calories per serving:	146
Ready in:	45 minutes
Prep. time:	5 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	Chef
First published:	19th January 2013

Best recipe review Long time no see Anabelle 5/5 We're still making this; I trust you are all well. x Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Olive oil
• 1 packet of quality beef sausages
• 1 450g can of tomatoes, chopped
• 3 cloves of Garlic, peeled and crushed
• 1 onion, peeled and chopped
• 1 teaspoon of chili flakes
• Splash of Worcestershire sauce
• sea salt and freshly ground pepper to taste
• 1 beef stock cube crumbled into ½ cup of red wine and ½ cup hot water
• 1 can cannelloni beans, kidney beans, mixed beans etc.
• A big handful of torn basil leaves

Method

1. Using a Dutch oven, sauté the onions and garlic for 5 minutes in a splash of olive oil, to which a good grind of black pepper has been added
2. Add the sausages and fry for 4 minutes, just to colour a little
3. Add the remaining ingredients and half ot the basil leaves, stir well and simmer for 30 minutes

• 

  Another version of this recipe was cooked in a slow-cooker using sausages from J and D Papworths in Swaffham

Serving suggestions

Garnish with the remaining torn basil leaves and serve with crusty bread

Chef's notes

Although cannelloni beans are delicious, they can be a little hard unless cooked for a lot longer than this so I find that partially crushing them first allows then to absorb a little more stock and have a little less bite..

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