Sausage & Bean Casserole

Seems like every culture has a recipe for Sausage and Beans, this one is from 'Nonnas' kitchen using our Sundried Tomato Dip Mix.

Yields1 Serving
ALL YOU NEED
 4 Italian sausages
 4 tsp (20 ml) olive oil, divided
 1 onion, sliced
 2 clove of garlic, minced
 ½ green pepper, sliced
 2 plum tomatoes, diced
 ½ cup (120 ml) beef broth, or wine, or water
 2/3 cup (160) cooked, drained & rinced cannellini beans (white kidney beans)
 Salt & pepper, to taste
 4 tsp (20 ml) Sundried Tomato Mix
ALL YOU DO
1

Preheat the oven to 400°F (200°C).

2

Prick the sausages all over with the tip of a pointy knife. Heat 2 tsp oil in a small frying pan on medium-low heat. Add the sausages and cook, turning often for 10 minutes, until nicely browned. Remove the sausages from the pan and place them into a baker.

3

Pour off the fat and wipe the pan with a paper towel. Add 2 tsp oil and heat on medium-low, add the onion, garlic, green pepper and sauté until just starting to soften, about 3 minutes.

4

Add the tomatoes, the broth, the beans and the Sundried Tomato Dip Mix. Bring to a simmer, just long enough to heat the ingredients, 1-2 minutes.

5

Spoon this veggie mix over the sausages in the baker. Cover with the lid. Place it on a baking sheet to catch any spills. Bake for 30 minutes, or until the internal temperature of the sausages reaches at least 165°F (77°C).

6

Serve with country bread, for a simple hearty meal, or with pasta or rice and salad.

Category

Ingredients

ALL YOU NEED
 4 Italian sausages
 4 tsp (20 ml) olive oil, divided
 1 onion, sliced
 2 clove of garlic, minced
 ½ green pepper, sliced
 2 plum tomatoes, diced
 ½ cup (120 ml) beef broth, or wine, or water
 2/3 cup (160) cooked, drained & rinced cannellini beans (white kidney beans)
 Salt & pepper, to taste
 4 tsp (20 ml) Sundried Tomato Mix

Directions

ALL YOU DO
1

Preheat the oven to 400°F (200°C).

2

Prick the sausages all over with the tip of a pointy knife. Heat 2 tsp oil in a small frying pan on medium-low heat. Add the sausages and cook, turning often for 10 minutes, until nicely browned. Remove the sausages from the pan and place them into a baker.

3

Pour off the fat and wipe the pan with a paper towel. Add 2 tsp oil and heat on medium-low, add the onion, garlic, green pepper and sauté until just starting to soften, about 3 minutes.

4

Add the tomatoes, the broth, the beans and the Sundried Tomato Dip Mix. Bring to a simmer, just long enough to heat the ingredients, 1-2 minutes.

5

Spoon this veggie mix over the sausages in the baker. Cover with the lid. Place it on a baking sheet to catch any spills. Bake for 30 minutes, or until the internal temperature of the sausages reaches at least 165°F (77°C).

6

Serve with country bread, for a simple hearty meal, or with pasta or rice and salad.

Notes

Sausage & Bean Casserole
IngredientsDirections