Sausage and bean casserole
- Portion size: Serves 4
- Takes 5 minutes to make, 35-40 minutes to cook, plus freezing and defrosting
- Difficulty: easy
Use the ultimate tomato sauce recipe as a base for this freezable sausage casserole recipe made with butterbeans.
Sausage casseroles are always a winner – and we have over 40 to choose from.
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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
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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.
Nutrition
- 744kcals Calories
- 54.7g (13.7g saturated) Fat
- 20.1g Protein
- 36.5g (18.6g sugars) Carbs
- 3.2g Salt
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Reviews
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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