Toulouse Sausage & Butter Bean Casserole
In this hearty sausage and beans casserole, spicy sausages and buttery beans simmer together in a flavorful broth enhanced by the savory combination of leeks, bacon, and garlic. Topped with crunchy breadcrumbs, this dish is a comforting and satisfying meal for any day of the week.
— Constant Cookbook
Ingredients
- 1 glass of white wine
- 6 slices of streaky bacon , chopped
- oil
- a pinch of chilli flakes
- 1 large leek , sliced
- chicken stock , fresh, cube or concentrate, made up to 200ml
- 1 garlic clove , sliced
- a small bunch of parsley , roughly chopped
- 6 sausages (spicy ones, Toulouse are good)
- 2 x 400g tins of butter beans , drained and rinsed
Instructions
- Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.
- Heat oven to 200C/180C fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.
Yield
Serves 4
Nutrition
- Calories: 580 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 3.85 milligram of sodium
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