sausage and bean casserole
I’ve just come back from Normandy and this is a holiday special which we always enjoy. One of those quick and easy self-catering recipes. Find local sausages and beans.
The only essential ingredients are sausages, beans and some kind of tomatoes, make the rest up from there…
sausage and beans
- 4-6 tbsp olive oil
- 8 sausages (your selection)
- 500g dried or 1kg (undrained weight) tinned beans beans
- one medium-large onion
- 500g (approx.) tomatoes tinned or fresh or a mix
- a splash red wine
- 70g tomato puree
- herbs for pork ~ thyme, sage, bay (to taste)
- paprika [optional]
- two cloves of garlic [optional]
If using dried beans allow to soak for 24 hours (or however long is appropriate for the type of bean) then precook. Retain the cooking liquor.
I use dried mogettes that require soaking overnight then boiling for 2 hours.
Brown the sausages in a generous glug of olive oil. Once browned add the onions and allow to soften. Add the paprika and garlic if using and cook briefly.
Loosen up with the red wine then add in the tomato puree, cook for a minute or so, then add in the herbs, beans and tomatoes.
Time is of the essence with this one ~ allow to cook for a least two hours in an oven at 180C, for longer if possible.
Season then Serve with bread and red wine...warms the cockles of your heart!
