Sausage & borlotti bean casserole
Sausages and beans are a well-trodden combination, says Rosie Lovell, as she shares her version here
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 1 hr 45 mins
- Heat the oven to 180C/fan 160C/gas 4. Divide up the sausages but do not prick. Heat 2 tbsp of olive oil in an ovenproof casserole on a medium heat. Add the sausages and brown, turning from time to time. When they are burnished and crisp, remove to a plate.
- In the same pan, add the onions and cook until turning transparent. Now add the juniper berries, bay leaves, cumin seeds and cornflour, mixing thoroughly to coat the onions. After a few moments, add the cider and turn the heat up to high. It should begin to take on a silky, slightly thickened texture.
- Add the pork belly or bacon, bring to a simmer, cover then put in the oven for 1 hour and 10 minutes. Fold in the borlotti beans, season and return to the oven for 10 minutes to heat the beans through.
PER SERVING
590 kcalories, protein 30,8g, carbohydrate 29,4g, fat 37,8 g, saturated fat 11,5g, fibre 4,1g, salt 1,91 g
Recipe from olive magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/259619/
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Ingredients
- 8 pork sausages
- olive oil
- 2 onions , peeled and diced
- 8 juniper berries
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tbsp cornflour
- 500ml cider
- 200g rindless pork belly or streaky bacon, diced
- 2 x 400g tins borlotti beans , drained and rinsed
- Dijon mustard , to serve
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Rosie Lovell's side dish is rich and sweet with a taste of caramel from the apples
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 1 hr 45 mins
Ingredients
- 8 pork sausages
- olive oil
- 2 onions , peeled and diced
- 8 juniper berries
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tbsp cornflour
- 500ml cider
- 200g rindless pork belly or streaky bacon, diced
- 2 x 400g tins borlotti beans , drained and rinsed
- Dijon mustard , to serve
PER SERVING
590 kcalories, protein 30,8g, carbohydrate 29,4g, fat 37,8 g, saturated fat 11,5g, fibre 4,1g, salt 1,91 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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04 February 2010
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