Bean veg and sausage stew/casserole
Bean veg and sausage stew/casserole

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, bean veg and sausage stew/casserole. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Bean veg and sausage stew/casserole is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Bean veg and sausage stew/casserole is something which I’ve loved my entire life.

This vegan sausage casserole is spicy, rich and very comforting, it's really easy to make and is a real winter warmer. A rich, slightly spicy tomato sauce with herbs, garlic and a little bit of wine is the base for this casserole. Great recipe for Bean veg and sausage stew/casserole. A lovely warming comforting meal which is both healthy and hearty!

To get started with this particular recipe, we must first prepare a few ingredients. You can cook bean veg and sausage stew/casserole using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Bean veg and sausage stew/casserole:
  1. Prepare 1 onion
  2. Prepare 1/2 green pepper
  3. Prepare 3 cups a mixture of veg, fresh, tinned or frozen is all fine
  4. Make ready 2 tins baked beans
  5. Prepare 1 tbs BBQ sauce
  6. Take 5 hotdogs, halved (I used veggie Quorn ones)
  7. Take 1-2 cups water
  8. Make ready 1 tsp cumin powder
  9. Prepare Optional: a tsp of curry powder

For the sauce, Soften onion in oil, add tomato puree and chicken stock, add in sage, and salt and pepper, and required extra water. Fresh ground black pepper to taste. Preheat a large soup or saucepot to medium heat. Heat the oil in a large, lidded nonstick frying pan or flameproof casserole dish over a medium-high heat.

Steps to make Bean veg and sausage stew/casserole:
  1. Start by slicing and frying the onion and green pepper
  2. Add the water, bring to a boil, then add hotdogs. Cook for 10 minutes. Then remove them, but leave water boiling. Cut into bite size if you haven't already.
  3. Now add all the veg and cook on till tender.
  4. Add back the hotdogs plus all the remaining ingredients and great through gently till thickened nicely. Continue stirring frequently as it may stick to the bottom of the pot.
  5. It's now ready to serve. Enjoy by itself or with buttered bread, toast, crusty bread.. or enjoy with fried or poached eggs.. Or have poured over a jacket potato or mash potatoes.. and you may even add a dash of chilli sauce or a generous grinding of black pepper for an extra warming kick…😋

Preheat a large soup or saucepot to medium heat. Heat the oil in a large, lidded nonstick frying pan or flameproof casserole dish over a medium-high heat. Remove from the pan and set aside on a plate. Pour the wine into the casserole and bubble until reduced by half, return the other ingredients to the casserole, then add the tomatoes, rosemary and chicken stock. Add the chopped tomatoes to the pan and stir ina final tbsp of basil along with another small shower of salt and pepper.

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