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25 mins
Sausage and White Bean Casserole Recipe

Sausage and White Bean Casserole


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Make this easy chipolata, bean and roasted veg one-pan dish for a healthy, flavour-packed meal that the whole family will love, summer or winter. When you only have an hour or so before lunch with no ideas as to what to cook, this recipe is for you - wow, yumm. I keep forgetting how good this tastes. Remember to quickly brown your sausages though - otherwise they look anaemic!

      Preparation Time: 20 Minutes

      Cooking Time: 1 Hour 5 Minutes

Ingredients for Sausage and White Bean Casserole

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 4:
red or yellow bell pepper
red onions
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


How to Cook Sausage and White Bean Casserole

  1. 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.
  2. 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.

This recipe works just great with Champ
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