Sausage and bean casserole

Name: Sausage and bean casserole
Prep time: 5 min
Cook time: 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 portion http://www.deliciousmagazine.co.uk/recipes/ultimate-tomato-sauceUltimate tomato sauce, or 1 litre pasta sauce; 2 tbsp olive oil; 8 herby sausages; 200ml red wine; Large handful fresh flatleaf parsley, chopped, plus extra to serve; 400g can butter beans, drained and rinsed

Easy
September 2009

Easy
September 2009

Serves 4
Takes 5 minutes to make, 35-40 minutes to cook, plus freezing and defrosting

Use the ultimate tomato sauce recipe as a base for this freezable sausage casserole recipe made with butterbeans.

Dairy-free
Freezable

Nutrition: per serving

Calories: 744kcals
Fat: 54.7g (13.7g saturated)
Protein: 20.1g
Carbohydrates: 36.5g (18.6g sugars)
Salt: 3.2g

Nutrition: per serving

Calories: 744kcals
Fat: 54.7g (13.7g saturated)
Protein: 20.1g
Carbohydrates: 36.5g (18.6g sugars)
Salt: 3.2g

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Ingredients

1 portion Ultimate tomato sauce, or 1 litre pasta sauce
2 tbsp olive oil
8 herby sausages
200ml red wine
Large handful fresh flatleaf parsley, chopped, plus extra to serve
400g can butter beans, drained and rinsed

1 portion Ultimate tomato sauce, or 1 litre pasta sauce
2 tbsp olive oil
8 herby sausages
200ml red wine
Large handful fresh flatleaf parsley, chopped, plus extra to serve
400g can butter beans, drained and rinsed

Method

Place the tomato sauce in a big freezer bag or sealable plastic container. Heat the oil in a frying pan over a medium heat and fry the sausages for 10 minutes until browned all over.
Add the red wine and parsley and bubble until reduced by two-thirds, then add to the sauce with the butter beans. Make sure the sausages are covered by the sauce. Allow to cool, then seal and freeze for up to 2 months.
Defrost in the fridge overnight, then place in a saucepan, cover and bring to a simmer. Cook for 10-12 minutes until piping hot. Garnish with chopped parsley and serve with crusty bread or baked potatoes.

Method

Place the tomato sauce in a big freezer bag or sealable plastic container. Heat the oil in a frying pan over a medium heat and fry the sausages for 10 minutes until browned all over.
Add the red wine and parsley and bubble until reduced by two-thirds, then add to the sauce with the butter beans. Make sure the sausages are covered by the sauce. Allow to cool, then seal and freeze for up to 2 months.
Defrost in the fridge overnight, then place in a saucepan, cover and bring to a simmer. Cook for 10-12 minutes until piping hot. Garnish with chopped parsley and serve with crusty bread or baked potatoes.

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sharon roberts says:
15th Mar 2017 at 3:12 pm
This would be ideal on a chilly day and with them left over beans!! that I have the end of the growing season , id use a mixture of different beans for this recipe.
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