Sausage and bean casserole

I had sausages.  I had beans.  What to make for dinner ?  Why, a sausage and bean casserole of course !  Add in bacon and leeks and I had a casserole that’s pretty quick and easy to make and a delicious way to end a Monday. (I do wish that I lived in a country with seasons.  The subtle heat of the cayenne pepper and the comforting casserole would make it a perfect winter warmer)

Ingredients (makes a big pot that would serve 4-6)

  1. 6 good quality sausages
  2. 2 large leeks
  3. 5 rashers bacon, chopped
  4. 1 tin mixed beans (you could easily accommodate another tin if you like beans) rinsed until the water goes clear
  5. 1 glass of wine
  6. 1 cup chicken stock
  7. pinch cayenne pepper
  8. handful fresh parsley if you can get it, chopped

Method:

  1. In a large casserole dish, brown the sausages, take out, slice into pieces and set aside
  2. Fry the bacon pieces until nice and crispy.  Take out and set aside
  3. Reduce the heat and fry the leeks for about 3-4 minutes until soft
  4. Turn up the heat and add the wine and bring to the boil.  Let boil for 2-3 minutes for the alcohol to burn off
  5. Add the stock and then put the sausages and bacon (leave a few of the crispier pieces as a garnish) back in the pot, with the beans and cayenne pepper and simmer for 10-15 minutes until the beans are warmed through – don’t bring it to boil or the beans will go mushy
  6. Serve, topped with chopped parsley and bacon bits, and with some crusty bread

 

 

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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

2 responses to “Sausage and bean casserole

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