Sausage Butter Bean Casserole Food

SAUSAGE & BUTTER BEAN CASSEROLE

Steps:

• Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.
• Heat oven to 200C/180C fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.

SAUSAGE AND BEAN CASSEROLE

Steps:

• In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.
• Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
• Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
• Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.
• Bake, on a baking sheet, until topping is golden, 30 minutes.

SAUSAGE & BUTTER BEAN STEW

Steps:

• Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
• Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.

SAUSAGE CASSEROLE WITH SAVOY CABBAGE AND BUTTER BEANS

Steps:

• Gently heat the olive oil in a deep pan. Add the onions and garlic, fry until softened.
• Add the sausages and gently brown.
• Put in the chorizo and turn the heat up slightly so that it sweats off some of the oil. Add the pancetta and leeks and stir to combine.
• Add the butter beans, stock, mushrooms and thyme. Bring it to the boil, turn down and simmer for approximately 20 minutes.
• Meanwhile shred and core the cabbage, blanch in hot water and refresh, before adding to the casserole.
• Simmer for 5 minutes before serving.

ENGLISH SAUSAGE AND BEAN CASSEROLE

Steps:

• Grill the sausages until brown.
• Fry the chopped onions with the garlic and bacon.
• In a large saucepan add all the ingredients except only add half the stock. Bring to the boil and then simmer slowly.
• The recipe doesn't tell you how long to simmer for but sometimes I serve after 20-30 mins or so. If I keep it on for longer I haven't managed to overcook it yet. I just add in the rest of the stock as and when required if I'm waiting for guests to arrive.

SAUSAGE-BARLEY CASSEROLE

Steps:

• In a large saucepan, melt 1 tablespoon butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil. Cover and cook over low heat until liquid is absorbed, about 1 hour.