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Sausage and Bean Casserole

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Serves: 4
1 tbsp olive oil
8 lean organic pork sausages
1 onion, finely chopped
1 red pepper, deseeded and chopped
6 tomatoes, deseeded and chopped
1.2kg / 2 Ib 10 oz canned no-salt-added mixed pulses, drained
600 mill pint passata
1 tbsp chopped fresh parsley
1 tbsp tomato puree
3 tbsp natural yogurt
sea salt and pepper

Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Heat the oil in a non-stick frying pan and briefly brown the sausages. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the onion and red pepper to the frying pan and cook until soft, then add the tomatoes and simmer for a further 2-3 minutes.

Add the pulses, passata, parsley and tomato puree, and salt and pepper to taste, and cook for 5 minutes.

Spoon the pulses and sauce into a casserole dish and add the sausages. Cover and cook in the preheated oven for 25 minutes.

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