- olive or sunflower oil for cooking
- 6 good-quality sausages
- 4 rashers of bacon, derinded and cut into strips
- 1 white onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 teaspoon dried herbes de Provence
- 2 x 400g tins butter beans, rinsed
- 400g tin chopped tomatoes
- 200ml chicken stock (see page 185)
- sea salt and freshly ground black pepper
- Herby crumb topping
- 150g white bread (ideally day old), crusts removed
- 50g parsley, roughly chopped
- 50g tarragon, roughly chopped
- 50g chervil, roughly chopped
SAUSAGE & BUTTER BEAN CASSEROLE - Serves 4
Tom Kitchin
1st November 2016
SAUSAGE & BUTTER BEAN CASSEROLE - Serves 4
This is the ultimate fast supper – one that kids love too. I sometimes need to rustle up a dinner for the family without time to shop or prepare ingredients and this simple recipe is the ideal solution, as it’s based on things that I usually have in the fridge or freezer. It’s one of those dishes that tastes almost as good the next day, so if you have any left over, keep it in the fridge or freeze it for another day.
Ingredients
Method
Heat the oven to 200°C/Gas 6. Heat a heavy-based ovenproof sauté pan or shallow flameproof casserole and add a drizzle of oil. Once hot, add the sausages and cook, turning, for a few minutes to colour evenly. Add the bacon strips and cook for a further 3–4 minutes.
Add the onion with the garlic and dried herbs and cook for 5 minutes to soften, stirring from time to time.
Meanwhile, for the herby crumb topping, tear the breadcrumbs into chunks and put into a blender with the herbs. Blitz until the bread is reduced to crumbs and the herbs are finely chopped.
Add the butter beans, tomatoes and chicken stock to the pan, stir to mix everything together and season well with salt and pepper.
Sprinkle the herby crumbs evenly over the surface and bake for 25 minutes until the topping is crisp. Serve with a leafy salad for contrast if you like.
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