The Gardener's Journal is a free monthly gardening guide delivered direct to your inbox.

Each month, receive tips on the top jobs needed in your garden as well as a wealth of information on a range of gardening topics. From sowing seeds to picking fruit, each month get access to information on the care and maintenance of your flowerbeds, vegetable plot and lawn. As with your own gardening diary, the journal is split into separate sections, each covering a different area of garden care.

Monday, 3 November 2014

The Big Glut Recipe – November

A warming sausage and two bean casserole


The simple match of beans, sausages and tomatoes but not in the same tin. Other beans would be flageolet, lima, haricot or butterbeans. The pork sausages can be any you prefer, though Italian or Lincolnshire are good. Serves 4 or halve for two.

Ingredients

  • 150ml/5fl oz olive oil
  • 8 pork sausages 
  • 2 x 400g/14oz tinned cannellini beans
  • 2 x 400g/14oz tinned borlotti beans
  • 4 tbsp fresh rosemary, chopped
  • 2 cloves garlic, crushed
  • 1 tsp dried chilli flakes
  • 4 carrots, finely chopped
  • 4 celery sticks, finely chopped
  • 400ml/14fl oz boiling water
  • 20 cherry tomatoes, halved
  • Salt to taste

Empty all the tinned beans into a colander and wash with cold water. Take a large saucepan with lid, heat the olive oil and fry the sausages, garlic, rosemary and chilli flakes for just one minute then add the celery and carrots and keep frying for about three minutes. Add all the beans and the boiling water, seasoning with salt. Cover and simmer for 20 mins on a low heat.

Remove from the heat, take out the sausages and cut them into quarters. Pop them back into the pan along with the cherry tomatoes and simmer for ten minutes without the lid. The sauce should thicken nicely. Serve with hot garlic bread.


No comments:

Post a comment