SAUSAGE AND BEAN CASSEROLE
This is not your basic pork and beans but a quick version of a classic French dish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.
- Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
- Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
- Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.
- Bake, on a baking sheet, until topping is golden, 30 minutes.
BEST EVER BEANS AND SAUSAGE
When my wife asks what she should make for a gathering, she's always told to bring this-and a couple of copies of the recipe! - Robert Saulnier, Clarksburg, Massachusetts
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.
Nutrition Facts : Calories 316 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (19g sugars, Fiber 9g fiber), Protein 13g protein.
MICHIGAN BEANS AND SAUSAGE CASSEROLE
I got this recipe from a church cookbook years ago. Bean casseroles are a big hit at potlucks and picnics.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook sausage and onion in boiling water for 2 minutes; drain. In a large bowl, combine the ketchup, sugars, vinegar, molasses and mustard. Stir in beans and sausage mixture. , Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 1-1/2 hours or until bean mixture reaches desired thickness.
Nutrition Facts : Calories 200 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 573mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 2g fiber), Protein 6g protein.
SAUSAGE AND BEANS CASSEROLE
This is another easy recipe. I use hot dogs in this a lot or you can use smoked sausage if you wish. A very hearty meal, perfect main course for the winter served with some biscuits and a salad! You can easily double this to feed more people.
Provided by Red Chef Mama
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Pour baked beans into a lightly greased 11x7 inch casserole dish.
- Slice hot dogs or sausage into 1/2 inch pieces.
- Chop onion.
- Stir the ketchup, mustard, salt and pepper into beans in pan.
- Gently stir in hot dogs and onion.
- Melt the butter and mix with the breadcrumbs.
- Place buttered bread crumbs on top of bean mixture and smooth over top with a spoon.
- Bake for 15-20 minutes until bubbly and hot.
Nutrition Facts : Calories 445.3, Fat 29.3, SaturatedFat 14.1, Cholesterol 60.7, Sodium 1390.5, Carbohydrate 36.1, Fiber 5.6, Sugar 14.3, Protein 13.5
SAUSAGE & WHITE BEAN CASSEROLE
Make this easy chipolata, bean and roasted veg one-pan dish for a healthy, flavour-packed meal that the whole family will love. It offers four of your five-a-day
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Roast the pepper, carrots and onion in a deep baking dish for 15 mins. Add the sausages and roast for a further 10 mins.
- Reduce oven to 200C/180C fan/gas 6, tip in the tomatoes and beans, then stir in the stock. Cook for another 35 mins. Stir in the mustard and peas and return to the oven for 5 mins. Rest for 10 mins, then serve with potatoes, pasta or rice.
Nutrition Facts : Calories 363 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
SAUSAGE & BEAN CASSEROLE
A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
- Add 1 finely chopped onion and cook gently for 5 minutes.
- Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
- Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
- Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
- Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
- Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
- Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
- Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.
Nutrition Facts : Calories 519 calories, Fat 33.8 grams fat, SaturatedFat 11.7 grams saturated fat, Carbohydrate 25.9 grams carbohydrates, Sugar 11.7 grams sugar, Fiber 5.2 grams fiber, Protein 24.5 grams protein, Sodium 2.9 milligram of sodium
SAUSAGE AND BEAN CASSEROLE
This is the classic Italian pasta and beans recipe which includes Italian sausage and ground beef and topped with cheese, then baked in the oven.
Provided by Kittencalrecipezazz
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 400 degrees.
- Grease a 13 x 9 casserole dish.
- In a heavy large sautepan, saute the first 6 ingredients over medium-high heat until sausage and beef are brown, crumbling with a fork (about 5 minutes).
- Add in the crushed tomatoes, tomato paste and cayenne; simmer for 5 minuted, breaking up tomatoes with back of a spoon.
- Add in the kidney beans, and heat through just for a few minutes.
- Season with salt and pepper.
- Add in the cooked mostaccioli pasta, Parmesan and parsley; toss to combine.
- Transfer to prepared baking dish.
- Sprinkle with the grated Fontina or Provolone.
- Bake for about 30 minutes, or until cheese melts -- delicious!
Nutrition Facts : Calories 731.1, Fat 34, SaturatedFat 13.2, Cholesterol 96.8, Sodium 1400, Carbohydrate 63.1, Fiber 6.2, Sugar 7.8, Protein 42.3
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5/5 (2)Total Time 45 minsCategory Summer Stew Recipes And Pot RoastsCalories 744 per serving
- 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.
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Servings 6Total Time 1 hr 30 minsCategory MainsCalories 420 per serving
- Preheat the grill to medium and line a baking tray with tin foil.Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through.
- Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
- Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
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