Creamy Sausage And Bean Casserole
662kcal
Ingredients
- 6 sausages sliced into discs
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 large leek or 2 medium, finely sliced
- 2 large cloves of garlic minced
- 4 sprigs of thyme stems removed
- Salt and pepper to taste
- 1 tablespoon plain flour or corn flour
- 60 ml white wine
- 400 g tinned cannellini beans drained
- 400 ml vegetable stock
- 150 ml double cream
- 40 g pecorino cheese grated
- Optional: 1 handful fresh parsley chopped, to scatter on top
Method
- Heat the oil in a casserole pan. Slice your sausages into discs and add them to the pan. Fry for 2-3 minutes on each side so the sausages get golden and crispy, then remove from the pan and set to one side.2 tablespoon olive oil, 6 sausages
- Add the butter to the pan, followed by the sliced leeks. Sauté on low-medium heat until soft and fragrant (8-10 minutes).1 tablespoon butter, 1 large leek
- Tip in the minced garlic, thyme, salt, and pepper, and cook for another minute.2 large cloves of garlic, 4 sprigs of thyme, Salt and pepper
- Scatter the plain flour over the leek mixture and stir to combine fully.1 tablespoon plain flour or corn flour
- Then, add the white wine. Cook for 4-5 minutes until most of the wine has cooked down.60 ml white wine
- Tip in the drained cannellini beans, followed by the vegetable stock. Simmer for 10- 15 minutes, stirring occasionally.400 g tinned cannellini beans, 400 ml vegetable stock
- Return the sausages to the pan and stir through the cream, simmering on low for another 5 minutes or until the sauce is hot and the sausages are warmed through.150 ml double cream
- Before serving, top with the grated pecorino and fresh parsley.40 g pecorino cheese, Optional: 1 handful fresh parsley
- Serve with lots of crusty bread to mop up all the juices from the sauce! Enjoy!
Nutrition
Serving1gCalories662kcalCarbohydrates61gProtein17gFat37gSaturated Fat17gPolyunsaturated Fat20gCholesterol73mgSodium1335mgFiber9gSugar3g
Notes
It's really easy to store this sausage and bean casserole - in fact, you may even find that it's even better the next day since all the ingredients have really melded together.
Once the casserole has cooled, store it in the refrigerator for up to five days in an airtight container.
You may be able to freeze this recipe depending on the instructions on your sausage package. If they are suitable for freezing, defrost fully before reheating.