Hearty Bean and Sausage Casserole
The Hearty Bean and Sausage Casserole is a nourishing meal that perfectly blends the earthy flavors of mushrooms and beans with the rich taste of pork or beef sausages. Starting with a base of halved button mushrooms and sausages, baked to perfection with a drizzle of olive oil, this dish layers flavors by sautéing red onion and leek until they're tender and golden. The casserole becomes a creamy delight with the addition of a puree made from cannellini beans, water, and Dijon mustard, enriching the dish's texture and taste. A second helping of whole beans, a sprinkle of nutmeg, and baby spinach are stirred in, with the spinach wilting beautifully into the mix.
- 250 g Button mushrooms, halved
- 400 g Small pork
- 3 tbsp Olive oil
- 1 Red onion
- 1 Green parts trimmed and discarded
- 125 ml Water
- 1 tsp Dijon mustard
- 2 x 400 g Tins of cannellini beans
- 1 tsp Grated nutmeg
- 2 Handfuls of baby spinach
- Sea salt
- 3 tbsp Creme fraiche, to serve
- Preheat Oven:
Begin by preheating the oven to 180°C/350°F/Gas 4.
- Roast Mushrooms and Sausages:
Place the mushrooms and sausages in a large flameproof and heatproof casserole dish. Drizzle with 1 tablespoon of olive oil and bake in the preheated oven for approximately 30 minutes.
- Sauté Onion and Leek:
Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Sauté the onion and leek for about 20 minutes, stirring occasionally, until they soften and develop a golden hue.
- Prepare Bean Purée:
Using a stick blender or food processor, blend together water, mustard, and 1 tin of beans until you achieve a smooth purée.
- Combine Ingredients:
Add the softened onion and leek, roasted mushrooms and sausages, the second tin of beans, bean purée, nutmeg, and spinach into the casserole dish. Place it on the hob over low heat until the spinach wilts. Season with salt and pepper to taste, and top with crème fraîche before serving.
