Sausage & Bean Casserole Recipe
Today i'm going to show you how to make my Sausage & Bean Casserole. All cooked in one pot to save on the washing up and can be made ahead too!
This Big Batch Sausage and Bean One Pot is a great dish for a family gathering that can be made ahead of time.
Full sausage and bean casserole recipe is available on our site:
Ingredients for the casserole:
2 tbsp olive oil
20-30 depending on how hungry your family are! good quality chipolata sausages (use gluten-free chipolatas if required)
1 large red onion peeled and roughly chopped
2 red peppers deseeded and roughly chopped
20 mini chorizo the bitesize ones, chopped in half
3 cloves garlic peeled and minced
2 tsp paprika
1 tsp dried thyme
120 ml (1/2 cup) red wine (optional)
2 chicken stock cubes crumbled (replace with 2 tsp vegetable bouillon for gluten free)
3 x 400g (14 oz) tins chopped tomatoes
1 x 400g (14oz) tin haricot beans, drained and rinsed
1 x 400g (14oz) tin cannellini beans, drained and rinsed
#onepot #comfortfood #sausages
Pyrenean Lamb and Bean Stew - Ragout d'Agneau aux Haricots Tarbais, from GAVARNIE
Traditional lamb and local white been stew from the village of Gavarnie in the French Pyrenees. Cooked on location under the towering Cirque de Gavarnie.
This Ragout d'Agneau (lamb stew) uses the highly prized local Tarbais bean, the same bean used in the famous Cassoulet.
The use of duck fat in the stew is optional, but will gain you extra points for authenticity! Don't forget to wash it down with the local wines of Madiran and Jurançon.
I hope you are inspired to try this classic dish from the Pyrenees, cooked, as always, just like the locals!
BON APPETIT DE GAVARNIE!
I hope you are inspired to try this classic dish from Alicante, cooked, as always, just like the locals!
INGREDIENTS (for 2 people)
3 cloves (spice)
1 bouquet garni (thyme and bay)
1 litre water
salt and pepper
duck fat or olive oil
a 1cm strip of salt-cured pork belly
1/2 a tablespoon flour
a large oignon
300g tarbais beans (or any dried white bean)
2 plump tomates
2 carottes
6 to 8 cloves of garlic
500 g slices of neck or another stewing part of lamb.
a couple of sprigs of parsley
PROCEDURE
The day before, soak the beans in twice their volume of water and leave overnight. Drain. Boil them in fresh water, with half an onion and the cloves, for an hour
Brown the lamb pieces in the oil or fat. Remove.
Add the sliced onions and diced carrots, season and sweat gently.
When soft add the diced pork and continue to sweat.
Add the chopped garlic (5 cloves) and cook a few minutes longer.
Skin and finely chop the tomatoes (or simply grate them, discarding the skin.) Add to the pot and allow to reduce and thicken.
Return the lamb, stir around for a minute, then add the water and the bouquet of herbs.
Simmer for an hour then add the drained beans.
Make a smooth paste with the flour and a little water. Mix this in.
Cook for another 90 minutes. With just a minute to go, chop up the parsley and the remaining cloves of garlic and stir in.
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Haricot blanc. Haricot blanc sauté, le plein de protéines
Haricot beans recette
Haricot blanc
Recette de haricot blanc
Recette haricot en sauce
Recette haricot sauté
Haricot aux yeux noirs.
Une belle recette de haricot en sauce/le plein de protéines
Hello la famille. Je vous propose une belle recette de haricot en sauce .
C’est le plein de protéines avec la viande de bœuf ainsi que les haricots.
Accompagner ça de pain ou des bananes plantain frit. Un vrai délice à essayer ou réessayer
Ingredients
Haricot blanc
Viande de bœuf
1 gros Oignon
5 gousses d’ails
2 lauriers
Coulis de tomate
Épices
Citron poivre
Poudre d’oignon
Poudre d’ail
Massala
Assaison. Toute saison
Paprika
Sel
HARICOTS AUX JARRETS DE BOEUF/ BEANS WITH BEEF SHANK
INGREDIENTS
450 g Haricots/ 1 lb Beans
820 g de Jarrets de boeuf / 1.80 lb Beef shank
1 Oignon/ 1 Onion
5- 6 goussed d’Ail / 5-6 cloves of Garlic
1 cuil. a soupe d’Ail en poudre/ 1 tbsp Garlic powder
1 cuil. a the de Muscade/ 1 tsp Nutmeg
1 cuil. a the de Poivre noir/ 1 tsp Black pepper
1 cuil. a the de Thym / 1 tsp Thyme
2-3 Tomates/ 2-3 Tomatoes
1 cuil. a soupe de Tomate concentree/ 1 tbsp Tomato paste
2 Ciboules/ 2 Green onions
1 cuil. a soupe de Poudre de chili/ 1 tbsp Chili powder
1 cuil. a soupe Cumin/ 1 tbsp Cumin
Sel/ Salt
Huile/ Oil
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Hen'omby sy Haricots Verts (Green Beans and Ground Beef) Recipe - Cuisine of Madagascar
[Traduction en francais ci-dessous]
Ingredients (Serves 4-6)
1 lb ground beef,
1 lb green beans,
1 T + t salt,
1/4 C oil,
1 large shallot or 1 small onion,
1 T grated fresh garlic,
1 t grated fresh ginger,
1 t curry powder,
1 t black pepper,
1 T soy sauce,
1 minced green onion (optional).
Boil green beans in water with 1 T salt added for approximately 15 minutes or until tender. Drain and set aside. In a frying pan over high heat, fry shallot or onion in oil until translucent, then add garlic and ginger and fry one minute more. Add beef and fry until cooked, breaking it into small pieces. Add curry, pepper and soy sauce and stir. Add cooked green beans and 1t salt; reduce heat to medium-high and fry 5-8 minutes, stirring often, until flavors are well-blended. Ideally the meat will be dark brown and a little crispy in places (well-fried). Add minced green onion if desired, stir, and serve alone as a side dish or over rice as a main dish.
Ingredients (4-6 couverts)
450g viande hachee,
450g haricots verts,
1 c.a.s. + c.a.c. sel,
60 ml huile,
1 grosse echallotte ou 1 petit oignon,
1 c.a.s. ail rape,
1 c.a.c. gingembre rape,
1 c.a.c. poudre de cari,
1 c.a.c. poivre moulu,
1 c.a.s. sauce soja,
1 oignon vert cissele (facultatif.
Faites bouillir les haricots verts dans l'eau avec 1 c.a.s. de sel pendant 15 minutes ou jusqu'a ce qu'ils soient bien tendres. Egouttez et mettez a cote. Dans une grande poele sur feu vif, faites frire l'echallotte ou l'oignon dans l'huile afin qu'il soit translucent, puis ajoutez l'ail et le gingembre; faites-les frire 1 minute de plus. Ajoutez la viande hachee et laissez frire pour qu'elle soit bien cuite. Ajoutez le cari, le poivre moulu et la sauce soja; melangez bien. Ajoutez les haricots verts et 1 c.a.c. de sel. Baissez un peu le feu et laissez frire 5-8 minutes de plus. Remuez de temps a temps. La viande doit avoir des petits morceaux un peu crousillantes. Ajoutez l'oignon vert si vous le desirez, melangez bien, et servez tel quel comme accompagnement ou avec du riz comme plat principal.