Sausage & Bean casserole

The children are on school holiday for Easter/Spring break, a busy time for the parent. Here's an easy to prepare dish the children will love and it satisfy the most active of teenagers appetite.
One of the good things about this dish is that it can be cooked wholely in one pot. Great for your electric wok.

SAUSAGE BEAN CASSEROLE

INGREDIENTS

·       1 tbsp Olive oil

·       8 good-quality pork sausages

·       2 carrots , halved lengthways and sliced, I use the pre-washed and peeled small carrots. It saves time.

·       2 medium or 1 large onion, finely chopped

·       2 tbsp red wine vinegar

·       2 x 410g cans mixed beans in water, rinsed and drained

·       400ml chicken stock

·        A handful or two of frozen peas.

·       2 tbsp Dijon mustard

        METHOD 

1.    Heat the oil in a large pan. Sizzle the sausages for about 6 mins, turning occasionally, until brown on all sides, then remove to a plate. Tip the carrots and onions into the pan, then cook for 8 mins, stirring occasionally, until the onions are soft. Add the vinegar to the pan, then stir in the drained beans. Pour over the stock, nestle the sausages in with the beans, then simmer everything for 10 mins.

2.    Scatter in the frozen peas, cook for 2 mins more until heated through, then take off the heat and stir in the mustard. Season to taste. Serve scooped straight from the pan.

I serve with mash potato or pasta. A dark beer like "Fat Tyre" goes very well with this dish. For a wine a Petit Syrah or Merlot. A favourite of mine is an Argentinian Malbac.


here in Las Vegas I use the Colisimo brand of sausage to me they're the best you get here. Be careful when adding salt for seasoning. Even the Colisimo can be too salty. that's my opinion. wait till the sausages have cooked in the casserole before adding any salt