This sausage casserole is a perfect low cost dish for the family. Once made, leave it simmering gently on the stove – ideal if family life means mealtimes need to be a little flexible. Haricot, butter and kidney beans all work equally well. Adjust the spices to the tastes of your family
Calories Saved: 600 (compared to sausage, egg, chips and beans).
- 1 tablespoon vegetable oil
- 1 medium onion , chopped finely
- 2 cloves garlic, finely chopped (optional)
- 8 lean/healthy choice pork sausages
- 1 red and 1 yellow pepper, roughly chopped OR
- two large carrots peeled and diced and pack of green beans washed and chopped into small pieces
- 1 teaspoon chili powder (optional)
- 1 tablespoon thyme (optional)
- 1 teaspoon cumin (optional)
- 2 tins chopped tomatoes (800g)
- 1 vegetable stock cube
- 1 tin haricot beans (400g)
- 100ml white wine vinegar
- Heat the oil in a large, wide bottomed saucepan. Gently fry the onions until soft. Add in the sausages and cook until browned.
- Add the chopped peppers, garlic and any spices you are using. Season with pepper. Stir and cook for 3-4 minutes longer.
- Pour in the tomatoes, white wine vinegar and stir well. Add the stock cube and the carrots and beans. Simmer gently for 30 minutes, checking occasionally and adding additional water if required.
Stir in the haricot beans, and simmer for a further 5 minutes. Serve with a crispy jacket potato or mashed potato if oyu prefer.
Download sausage bean casserole pdf here