Sausage & Bean Casserole
This comes from a good friend and sounds delicious! I was hooked when sausage was mentioned. This a flexible recipe, if you don't have Spanish Chorizo, go with more pork sausage, don't have a yellow bell pepper but you have a green one, go with that, see, easy as that. On my to cook list. You can make the baked beans yourself but will another day to the process.
Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6 Spanish Chorizo, sliced
- 6 pork sausages, whole
- 1 can baked beans, OR make from a shortcut
- 2 tablespoons olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, smashed and minced
- 1 1/2 teaspoons paprika, smoked paprika if you have that
- 1/2 teaspoon ground cumin
- 1 tablespoon dried thyme
- white wine, as needed
- 800 grams fresh tomatoes, diced
- 1 cube chicken stock
Instructions
- Preheat your oven to 180 C.
- In a large oven proof pot, heat the olive oil, when hot, add the onion and cook for 5 minutes then the celery and bell peppers and cook for 5 minutes more, stirring occasionally. Then add the sausages and cook for 5 minutes then stir in the garlic, paprika, cumin, and thyme.
- Add the wine, about a quarter bottle, tomatoes and beans. Stir, then cover and place in the oven for 1 to 1 1/2 hours.
- Serve with mashed or boiled potatoes and a vegetable.
Notes
I cannot price this until I buy sausage again. I will base the price on pork sausage only and not chorizo. I will say fair value for now.
Shortcut: Baked Beans.
Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.
Scotland.
Leave a Reply