Sausage and bean casserole

Sausage and bean casserole
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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

Method

  1. 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.
  2. 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.
  3. 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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Read what others say...

  1. 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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