Sausage and butter bean casserole

Sausage and butter bean casserole

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

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

Quantity Ingredient
olive or sunflower oil, for cooking
6 good-quality sausages
4 rashers bacon, derinded and cut into strips
1 white onion, peeled and chopped
1 garlic clove, peeled and chopped
1 teaspoon dried herbes de provence
800g tinned butter beans, rinsed
400g tinned chopped tomatoes
200ml Chicken stock
sea salt
freshly ground black pepper

Herby crumb topping

Quantity Ingredient
150g white bread, crusts removed
50g parsley, roughly chopped
50g tarragon, roughly chopped
50g chervil, roughly chopped

Method

  1. Heat the oven to 200°C. 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.
  2. Add the onion with the garlic and dried herbs and cook for 5 minutes to soften, stirring from time to time.
  3. 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.
  4. 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.
Tags:
The Kitchin Restaurant
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