Italian Sausage and Bean Casserole Recipe

Italian Sausage and Bean Casserole Recipe

Italian Sausages (up to 6 sausages but just use what you have, I normally use 4 or 5)
Olive Oil
1 large onion, finely chopped
3 cloves of garlic
1 green pepper/capsicum (I use whatever I have on hand, peppers are expensive out of season so sometimes I only use 1/4 of a pepper to make it stretch further, if they are in season I would use a whole one)
1 400gm can of Chopped Tomatoes or 4 large fresh tomatoes chopped well
2 tbsp of Tomato Paste
400gm can of Cannellini Beans

Precook your sausages, either in the microwave, under the grill or on bake in the oven.  Don’t forget to pierce them first so they don’t explode.
Add a good slosh of Olive Oil to a large pan, and gently fry off the onion, garlic and green pepper.  Cook for around 5 mins stirring every now and then until they have softened but not browned.
Add the tomatoes and lower heat to a simmer. Simmer for 5mins or so stirring a few times.
Stir through the tomato paste, the cannellinni beans and the sausages (which need to be sliced up into pieces)
and simmer for another 5mins or so.  If you need more moisture add a little water with a touch more tomato paste mixed in.  Season to taste with pepper and salt.
I generally serve this with mashed spuds or a garlic and butter couscous, with steamed veges on the side

Cook’s Note 🙂 : If I don’t have any green pepper I don’t stress about it, and I’ll just make it without it.  Or I’ll use a red or yellow pepper, whatever I have on hand. Sometimes I’ll add a courgette with the onions, or some silver beet towards the end.

 

 

 

 

Reference: Smell the Roses

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