Sausage and Bean Casserole – Easy sausage and bean casserole recipe
Easy to prepare, this hearty sausage casserole meal with sausages, tomatoes, beans goes into the slow cooker at the beginning of the day and is ready to eat when you arrive home. Just add mash potatoes and some veg of choice.
#sausageandbeancasserole #slowcooker #slowcookersausageandbeancasserole
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
Taking Cooking food back to basics.
Ingredients
Sausages of choice
2 Onion diced
400g tin of chopped tomatoes
2 x 400g tin beans of choice
2 cloves garlic, crushed optional
1tsp dried Thyme
1 tsp dried Oregano
½ tbsp paprika
400ml beef stock
2 tbsp tomato puree
½ cup water
1 tbsp sugar
2 bay leaves
Salt and pepper to taste
Dash Worcestershire sauce optional
Serving suggestion: Serve with mashed potato and green veg.
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Homemade Pork and Beans
Homemade Pork and Beans are hearty, sweet, tangy, and loaded with serious flavor. We've included instructions for the oven, slow cooker, and instant pot to make this the easiest pork and beans ever!
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✅Ingredients
• 1 pound thick sliced bacon, diced
• 1 - 1 ½ pounds pork butt, cubed 2x2 inch
• 1 medium onion, diced
• 48 ounces canned navy, pinto, or cannellini beans, undrained
Sauce:
• 2 cups ketchup
• ¼ cup brown sugar
• 2 tablespoons ground mustard, wet variety
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup water
✅Instructions
1️⃣ Preheat oven to 300 degrees Fahrenheit.
2️⃣ Heat a large skillet over medium-high heat. Add in bacon and cubed pork and cook until it starts to render out the fat and brown. Add in the onion and cook alongside the bacon and pork for about 6-8 minutes, or until bacon and onion have started to brown.
3️⃣ In a bean crock or large oven-safe dish, add the pork, onion mixture, and undrained beans.
4️⃣ Pour the sauce mixture over the beans and stir until all is coated.
5️⃣ Cook in oven for 2 1/2-3 hours and serve hot.
Sauce:
1️⃣ Add in the sauce ingredients- ketchup, brown sugar, ground mustard, garlic powder, and pepper. Stir until well combined.
Slow Cooker Instructions:
1️⃣ Follow all instructions for the stovetop to cook the bacon, pork, and onions. Once cooked, transfer them to a 5-8 quart slow cooker. Add in the beans and sauce ingredients. Stir until well combined.
2️⃣ Cover and cook on low for 4-6 hours.
Instant Pot Instructions:
1️⃣ Using the sauté setting on your Instant Pot, cook the bacon and cubed pork until the fat starts to render, the bacon starts to crisp and the pork cubes start to brown. Add onion and cook 6-8 minutes, until onion has started to brown. Remove most of the grease except for about 2 tablespoons.
2️⃣ Add the sauce mixture and stir until combined.
3️⃣ Put the lid on and set pressure release valve. Cook on high pressure for 25 minutes, then let naturally release pressure for 10 minutes before carefully turning the pressure release valve to venting to finish releasing pressure.
4️⃣ Add beans to the pot and stir to combine. Put the lid back on, set pressure release valve, and cook on high pressure for an additional 10 minutes.
5️⃣ Carefully turn pressure release valve to venting to quick release pressure. Then serve hot.
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Pork and White Bean Stew
For this recipe, I’m using pork shoulder. This is an affordable cut of pork that becomes incredibly tender when cooked low and slow—it’s my favourite cut to reach for when making pork stew. It starts with a quick sear in a hot pan, which builds a ton of flavour into the dish. You’ll find this technique used in pretty much every stew and slow cooker recipe, and it’s so important not to skip it!
Once the meat is seared, we get started on all the aromatics; this stew has a typical French base of carrots, celery and onion, but gets a hit of Spanish flair from smoked paprika.
Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours and 20 minutes
Serves: 4-6
Ingredients:
1 Tbsp olive oil
1 kg pork shoulder, cut into 1-inch cubes, + ½ tsp salt
2 carrots, sliced
1 onion, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 tsp smoked paprika
½ tsp salt
1/2 cup red wine
1 28-oz can diced tomatoes
1 28oz can crushed tomatoes
1 cup water
1 bay leaf
1 19oz can white beans, drained and rinsed
3 portabella mushrooms, cut in 1-inch chunks
Parsley for garnish
Method:
1. Preheat oven to 325F.
2. In an oven-proof Dutch oven, heat 1 Tbsp of olive oil. Sear pork shoulder, in two batches, on all sides, about 4 minutes per batch. Remove from pan.
3. Add onion, carrots and celery, cook 3-5 minutes. Add garlic, smoked paprika and salt. Cook for 1 minute more.
4. Deglaze with red wine, cook for 2 minutes. Add diced tomatoes, crushed tomatoes, water and bring to a boil. Carefully add pork.
5. Cover and transfer to oven and cook for 1 hour at 325F.
6. Stir in white beans and mushrooms, cover and return to oven to continue cooking for another 45 minutes.
7. Serve with a sprinkling of fresh parsley.
ontariopork.on.ca/recipes
The Slow Cooked Pork Casserole you'll never forget
A lovely comforting dish, this pork casserole is cooked slowly with cider and stock in the oven. It's finished off with a good splash of cream and a sprinkling of crispy bacon lardons.
I love to serve it with creamy mashed potato for a dinner that has everyone asking for seconds!
Free printable recipe is available on our site:
Non-Alcoholic Version: Cider - this is alcoholic dry cider. You can replace with dry apple juice or a mixture of dry apple juice and stock (in addition to the rest of the stock in the recipe) if you prefer.
Ingredients:
2 tbsp sunflower oil
500 g (1.1lbs) diced pork shoulder
¼ tsp salt
¼ tsp ground black pepper
¼ tsp celery salt optional – I find it adds a nice savoury flavour
1 onion peeled and chopped
12 baby mushrooms chopped in half
2 carrots peeled and chopped
250 ml (1 cup) dry cider (hard cider if you're in the USA)
420 ml (1+¾ cups) chicken or vegetable stock (water + 2 stock cubes is fine)
½ tsp dried thyme
150 g (½ cup) bacon lardons or chopped streaky bacon
1 tbsp cornflour cornstarch mixed with 3 tbsp cold water
60 ml (¼ cup) double (heavy) cream
2 tbsp freshly chopped parsley
To Serve
Mashed potatoes
Steamed kale or other green veg
Instructions
1. Preheat the oven to 170C/325F.
2. Heat 1 ½ tbsp of the oil in a large casserole dish, over a high heat, until hot.
3. Add the pork, salt, pepper and celery salt and brown on all sides - it should take around 6-8 minutes.
4. Turn the heat down to medium and add in the onion. Cook for 5 minutes, stirring occasionally until the onion softens.
5. Add the mushrooms and cook for a further two minutes.
6. Add the carrots, cider, stock and dried thyme. Turn up the heat and bring to the boil. Stir and scrape up any bits that may have stuck to the bottom of the pan.
7. Place a lid on the pan, and place in the oven for 2 ½ to 3 hours*, until the pork flakes apart when you press it with a fork. Check a couple of times during the last hour of cooking and add a splash of water or stock if it's starting to look a little dry.
8. Just before the casserole comes out of the oven, heat the remaining ½ tbsp oil in a frying pan and cook the bacon lardons until crispy. Turn off the heat.
9. Remove the casserole from the oven and stir in the cornstarch and water mixture to thicken, if needed.
10. Stir in the cream. Taste and season with a little more salt and pepper if needed. Sprinkle on the bacon lardons.
11. Serve with green veg on top of mashed potatoes. Sprinkle on a little chopped parsley before serving.
Want to cook in the slow cooker?
Cook the ingredients until the point it's just about to go in the oven. Then transfer to a slow cooker at this point and cook for 6-8 hours on low or 5-6 hours on medium.
#CookingShow #Recipe Casserole
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
Southern Pork & Beans
Pork shoulder is the perfect cut to cook into tender submission in rich barbecue-style sauce for the best Southern beans you'll ever try.
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 70)!
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