Sausage and White Bean Casserole
Sausage and White Bean Casserole
Serves: Serves 4
Prep Time: 20 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 hr 25 mins
ingredients
1 -
red or yellow bell pepper
2 - carrots
2 - red onions
8 - chipolatas
14 oz - can peeled cherry tomatoes
14 oz - can of white beans
7 fl oz - chicken stock
2 teaspoons - Dijon mustard
4 oz - frozen peas
2 - carrots
2 - red onions
8 - chipolatas
14 oz - can peeled cherry tomatoes
14 oz - can of white beans
7 fl oz - chicken stock
2 teaspoons - Dijon mustard
4 oz - frozen peas
directions
- Cut the carrots into thick slices and the onions into wedges. Deseed the bell pepper and cut into chunks. Mix together in a deep baking dish coated with a little oil and roast in a preheated hot oven (Mk 7 - 425°F - 220°C) for 15 minutes. Meanwhile cut the chipolatas into 2" (5cm) lengths and quickly brown them in a frying pan with a little oil. Add the chipolatas to the baking dish and roast for a further 10 minutes.
- Drain the beans. Reduce the oven to Mk 6 (400°F - 200°C), tip in the tomatoes and beans, then stir in the stock. Cook for another 35 minutes. Stir in the mustard and peas and return to the oven for the last 5 minutes. Rest for 10 minutess, then serve with potatoes, pasta or rice.
