Hearty Sausage Bean And Red Wine Casserole Food

HEARTY SAUSAGE AND BEAN CASSEROLE

Steps:

• Preheat oven to 200°F/400°C
• Heat 2 tablespoons of oil in a frying pan. Add the sausages and allow to brown lightly. Transfer the sausages to a casserole dish. See note 1.
• Add the chopped onions, carrots, celery and garlic to the frying pan and fry gently, stirring continuously, for about 5 minutes until the onions start to soften.
• Add the chopped tomatoes, cover the frying pan with a lid, and simmer on a low heat for 2 minutes to allow the tomatoes to soften.
• Remove from the heat and stir in one tablespoon of flour. Stir well to remove as many lumps as possible.
• Dissolve 2 beef or vegetable stock cube in 1½ cups of boiling water. Once the stock cube is dissolved, add 1 tablespoon tomato paste, 2 tablespoons Worcestershire sauce, and 1 teaspoon paprika.
• Pour the stock into the vegetables in the frying pan. Mix well, then stir in one can of baked beans.
• Bring the mixture to the boil, then taste for seasoning and season with salt to your own taste. Remove from the heat and pour all the stock and vegetables over the sausages in the casserole dish. Add a sprig of rosemary (optional) and cover the casserole dish with a lid.
• Place the casserole dish in the preheated oven and leave for 40 minutes until the sausages are cooked through and the sauce has thickened.
• Discard the rosemary before serving. Serve with crispy french fries or over a pile of creamy mashed potatoes.

A HEARTY GREEN BEAN AND SAUSAGE CASSEROLE

Steps:

• Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
• In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
• Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.

HEARTY SAUSAGE 'N' BEANS

Steps:

• In a Dutch oven, cook sausage and onion in oil over medium heat until onion is tender. Add the beans, water, tomatoes and salad dressing mix. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender.

HEARTY BEAN CASSEROLE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper and garlic; cook until tender. Stir in all of the beans. , Combine the ketchup, brown sugar, vinegar, mustard, salt and pepper; add to bean mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Top with bacon. Bake, uncovered, at 350° for 45 minutes or until heated through.

SAUSAGE & BEAN CASSEROLE

Steps:

• Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
• Add 1 finely chopped onion and cook gently for 5 minutes.
• Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
• Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
• Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
• Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
• Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
• Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
• Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

HEARTY SAUSAGE, BEAN AND RED WINE CASSEROLE

Steps:

• Heat the oil in a casserole dish. Add the sausage and brown. Remove the sausage and set to one side. Add the onion, celery and thyme and cook for 5 minutes.
• Add the tomato puree and flour and cook for approx 1 minute.
• Pour in the wine, bring to the boil and bubble to reduce it by about 2/3rds. Add the stock and bring back to the boil, then reduce the heat to a simmer.
• Halve the sausages diagonally and return them to the pan. Simmer for 15 minutes until the sausage cooks through and the sauce thickens.
• Stir in the beans and cook for a further 5-10 minutes to heat them through; season to taste.

HEARTY SAUSAGE CASSEROLE

Steps:

• Cook sausage until no longer pink; add green and red peppers and onion.
• Cook for 2 minutes.
• Add the next 9 ingredients; mix well.
• Place in greased 3 qt casserole.
• Mix crumbs and butter; sprinkle on top.
• Bake at 350* for 40 minutes.