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Sausage & Kidney Bean Casserole

18

January 13, 2015 by marksetchfield

IMG_8289Serves 4, cooking time 40 minutes

INGREDIENTS
2 small red onions
8 pork sausages (or veggie sausages)
1 tin of chopped tomatoes
1 tin of kidney beans
1 clove of garlic
1/2 tsp of cayenne pepper
1/2 tsp dried sage
2 tbs of tomato puree

1 vegetable stock cube
3 tbs of water
A splash of Worcester sauce
Salt and pepper
Oil for frying

To serve

Brown rice, or toasted bread
Some chopped red onion
Four soft fried eggs

METHOD
Gently grill or shallow fry the sausages until golden in colour, remove from the heat, and set to one side. Finely chop the red onions, and sweat in some oil with the garlic on a low heat. Season and stir until the onions are softened. Add the tin of tomatoes, cayenne pepper and dried sage, stir and simmer on a low heat for 10 minutes. Next add the sausages, tomato puree and the stock cube, stir, cover and leave to simmer for another ten minutes. Stir in the water, add a splash of Worcester sauce, add the tin of kidney beans cover and simmer for 20 minutes. To serve as a main prepare some brown rice, or to serve as a breakfast, toast four slices of thick sliced bread.

To serve a main pile the sausages onto a plate, topped with red onions and serve with brown rice.
Or as a breakfast, brush the toast with some olive oil, place the toasted bread on a plate, pile the sausages and sauce on top, then top with a soft fried egg. Season and serve
.

IMG_8287GMS_THE_MENU_RETURN

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