Sausage and Bean Casserole

Ingredients

  • 1/2 lb onions, chopped
  • 1/2 lb carrots, peeled and chopped
  • 1 lb polish sausage, sliced into 1/2 inch pieces
  • 1 (16oz) can of chickpeas, drained and rinsed
  • 1 (16oz) can of red kidney beans, drained and rinsed
  • 1 (16oz) can of Italian plum tomatoes
  • 1 tbs cornstarch
  • 1 and 1/2 cups chicken stock
  • 1 tsp hot pepper sauce
  • 2 tbs tomato paste
  • kosher salt and black pepper to taste
  • 2 tbs chopped parsley
  • 3 cloves garlic, chopped
  • Fresh herb leaves for garnish (sage, basil or parsley etc.)
Directions:
  • Heat the oil in a large ovenproof pan, then add the onions and carrots and saute for about 4 minutes or until they begin to soften. Add the garlic.
  • Add the sausage rounds and fry until evenly browned.
  • Add the kidney beans and chickpeas along with the tomatoes to the pan. Using a potato masher, break up the tomatoes slightly.
  • Add the tomato paste, and mix to combine.
  • Blend the cornstarch with a little of the stock, then add to the pan along with the remaining stock.
  • Bring to a boil, cover and place in a preheated 325 degree oven for about 1 and 1/2 hours.
  • Remove from oven and place in a serving dish and garnish with fresh parsley and sage leaves.

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