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Chipolata and bean casserole

  • 0:15 Prep
  • 0:45 Cook
  • 6 Servings

Ingredients

  • 1 tablespoon olive oil
  • 500g beef chipolata sausages
  • 1 brown onion, finely chopped
  • 3 carrots, peeled, finely chopped
  • 3 celery sticks, ends trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 800g can diced tomatoes
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 100g baby spinach leaves
  • 2 tablespoons chopped fresh continental parsley
  • Crusty bread, to serve

Method

  • 1
    Preheat oven to 170°C. Heat oil in a large flameproof casserole dish over medium heat. Add sausages and cook, turning occasionally, for 2-3 minutes or until lightly browned. Transfer to a plate.
  • 2
    Add the onion, carrot, celery and garlic to the dish. Cook, stirring often, for 6 minutes or until the onion starts to soften.
  • 3
    Add the tomato and stock. Increase heat to high. Cover and bring to the boil.
  • 4
    Return the sausages to the dish and cover. Bake in oven for 30 minutes. Stir in the beans. (To freeze, see notes)
  • 5
    Stir in the spinach and parsley. Season with salt and pepper. Divide the casserole among serving dishes. Serve with bread.

Source: taste.com.au

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