Sunday, 23 May 2010

sausage and bean casserole

Tin of Cannelli Beans or Kidney Beans
Tin of Chickpeas
Tin of chopped tomatoes
Tin of baked beans
Stock Cube either vegetable or chicken
Sausages or quorn sausages

Boil the sausages to loosen the skin then peal the skin away and chop the sausages into large bite size pieces. Soften the onion by cooking it in a little boiling water then add the rest of the ingredients (the stock cube in enough water to almost cover the ingredients) and cook until beans and lentils are cooked through and the mix has turned into a nice thick casserole. Serve with White and Sweet potato wedges made in the oven with fry light or you could serve with mash and mixed veg. Additional veg can be added to the casserole and/or the sausages left out. 

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