Toulouse sausage & butter bean casserole

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olive magazine

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Recipe by olive magazine

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1. Brown the sausages in a little oil. Slice into chunks. Brown the bacon in the same pan then add the leeks and garlic and cook till softened.
2. Add back the sausages, the wine, stock and chilli flakes, ans the butter beans. Simmer for 10-15 minutes until the sausages are cooked through. Season and add the parsley.

Know-how

Butter beans are also known as lima beans. They come dried, in tins or in jars

Per serving

474 kcalories, protein 26g, carbohydrate 22.4g, fat 28.6 g, saturated fat 9g, fibre 6.3g, salt 3.66 g

Latest comments and suggestions

Results 21-40

• Steph

  19 April 2008

  Steph rated and commented on this recipe

  

  I couldn't find any toulouse sausages so bought pork. I thought I needed to add a little extra kick so put a generous teaspoon of whole grain mustard in, and also added a tablespoon of tomato puree. It was lovely!

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• regornotrub

  28 April 2008

  regornotrub rated and commented on this recipe

  

  I'm just about to make this for the second time, which says it all really, Maggie & I loved it and the staff lapped up the leftovers the next day, I'm not telling them I'm making it again so I get the leftovers for myself, its almost like being back in Thatcherite briten, self self self!!!!!!!!!!!!!!!

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• Siri

  01 May 2008

  Siri rated and commented on this recipe

  

  Absolutely brilliant on a cold night!! It looks a bit bland & boring in the photo, but this is seriously good stuff :-)

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• Melanie

  16 August 2008

  Melanie commented on this recipe

  I happend to get "real" Toulouse sausage from our continental market that was here recently (tasted just like the ones we had in France). Made this recipe tonight and it was really good. I replaced leek with red onion (husband not too keen on leek). The chilli flakes had a lovely warm after taste. Definately in the top 10 specially with winter coming on! Served with mash, yummy...

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• Melanie

  18 August 2008

  Melanie rated and commented on this recipe

  

  Forgot to give a rating!

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• Billy Blacker

  23 August 2008

  Billy Blacker commented on this recipe

  I'm relatively new to cooking, previously called myself a sequential heater of processed supermarket pickings. Making this meal opened my eyes to the joys of preparing, cooking and enjoying fresh food. My girlfriend loved it and it gained me precious brownie points. I've found they way to a womans heart is to make them laugh, cook for them and make them feel special. This little meal is a brilliant starter for ten.

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• siobhan

  04 September 2008

  siobhan rated and commented on this recipe

  

  Couldn't get toulouse sausages so had to use sicilian but worked well and went down a treat with my husband. So quick and easy; a great midweek warmer!

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• Jess

  12 September 2008

  Jess rated and commented on this recipe

  

  My boyfriend requests this one all the time! You can use any sausages if you can't find Toulouse, and it's still delicious even if you decide to leave out the chili flakes. A firm favourite!

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• PhilH

  04 October 2008

  PhilH commented on this recipe

  Does anyone know if this could be frozen, assuming of course there is any leftovers!

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• robyn256

  04 October 2008

  robyn256 rated and commented on this recipe

  

  I didn't have any white wine so used 4fl oz white wine vinegar and 3 tablespoons sugar, substituted salami for the bacon and spring onions for the leek, left to cook on gas mark 1/2 for 5 hours - the whole house filled with the beautiful aromas and the dish itself was incredible. And so easy to make.

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• hmunro

  06 October 2008

  hmunro commented on this recipe

  Having a jar of giant butter beans that had been kicking around in the cupboard for months prompted me to make this! Resulting in one happy husband and teenage ganet for a son! Smiles and empty plates all round!

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• Baksy

  08 October 2008

  Baksy rated and commented on this recipe

  

  I love this and so did my friends! I replaced the bacon with chorizo and served it with mustard mash, Yum!!

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• northernminx

  08 October 2008

  northernminx commented on this recipe

  This recipe is sooo easy and tastes fantastic! We left out the bacon and cant say it didnt make it taste any less. Will definitely be making this again!

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• AngelCake

  12 October 2008

  AngelCake rated and commented on this recipe

  

  very nice dish,though the combination of stock and bacon made the dish a little too salty. I used tinned toms for extra sauce and mopped it up with crusty bread. Will try again perhaps with KatNotts suggestion of chorizo instead of bacon.

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• Robinson Towers

  14 October 2008

  Robinson Towers rated and commented on this recipe

  

  This is sooooooooooo easy and so tasty. The chilli gives it a little kick, I added a little bit more than stated as I just used the sausages I had in which were Pork and Leek. Enjoyed by all !

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• Dee

  21 October 2008

  Dee rated and commented on this recipe

  

  a nice warming dish easy to make.

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• Emma

  08 November 2008

  Emma commented on this recipe

  Lovely warming recipe that works very well with Italian sausages with some fennel seeds. I always make loads so me and the other half can take it into work the next day for lunch.

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• archangelrich

  17 November 2008

  archangelrich rated and commented on this recipe

  

  Also couldn't find Toulouse sausages (Olive's local supermarkets obviously somewhat better than ours!), so used Pork and Chilli ones. Upped the chilli flakes, and included a sweated onion as well. Absolutely utterly delicious - perfect for informal dinners amongst friends on these cold winter nights!

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• annie_spratt

  20 November 2008

  annie_spratt rated this recipe

  

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• Tracinda

  29 December 2008

  Tracinda rated and commented on this recipe

  

  This a brilliant recipe! I make it at least once a fortnight in winter. So easy and comforting! It also tastes great the next day, when the flavours have developed and the smokiness of the bacon becomes quite intense. Gorgeous!

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Ingredients

• 1 glass of white wine
• 6 slices of streaky bacon , chopped
• oil
• a pinch of chilli flakes
• 1 large leek , sliced
• chicken stock , fresh, cube or concentrate, made up to 200ml
• 1 garlic clove , sliced
• a small bunch of parsley , roughly chopped
• 6 sausages (spicy ones, Toulouse are good)
• 2 x 400g tins of butter beans , drained and rinsed

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 1 glass of white wine
• 6 slices of streaky bacon , chopped
• oil
• a pinch of chilli flakes
• 1 large leek , sliced
• chicken stock , fresh, cube or concentrate, made up to 200ml
• 1 garlic clove , sliced
• a small bunch of parsley , roughly chopped
• 6 sausages (spicy ones, Toulouse are good)
• 2 x 400g tins of butter beans , drained and rinsed

Per serving

474 kcalories, protein 26g, carbohydrate 22.4g, fat 28.6 g, saturated fat 9g, fibre 6.3g, salt 3.66 g

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