Sausage and Bean Casserole
Servings 8
Difficulty Beginner
Total Time 40 minutes COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- Canola oil, to fry
- 1½ kg chicken / beef or pork sausages
- 2 onions, cut into thick wedges
- 3 Tbsp Hinds Spices Barbeque Spice
- 2 x 410 g tins
Rhodes Quality Chopped and Peeled tomatoes - 2 x 400 g tins Rhodes Quality Beans, remove from the brine
- Salt, to season
- Handful freshly chopped coriander, to serve (optional)
METHOD
- Heat oil in a large pot, fry the sausages on medium heat for about 10 minutes until evenly browned.
- Add the onions, fry for 5 minutes then add the Hinds Barbeque Spice, Rhodes Quality Chopped and Peeled Tomatoes. Simmer on a low heat for 15 minutes until the sausages are completely cooked (how long the sausages take to cook will depend on how thick they are).
- Add the beans and a sprinkle of freshly chopped coriander to serve.
Chef's Tip
- Red onions can also be used. To cut an onion into wedges, peel the onion, then cut it in half, cut the halves into quarters and then cut each quarter into half again. Separate the pieces before you cook them. If you don’t like onion, you can cut it smaller or leave it out. Serve with Savoury rice or pap.
