Monday, September 14, 2009

Sausage - Bean Casserole

I guess, if this had chicken and duck and you used dried beans and soaked them overnight and then you roasted you're own meat and cooked it in an earthenware dish, then the French wouldn't yell at you for calling it a "Cassoullet", but I'll pass! This was quick and tasty and a great way to use of the last of the tomatoes from the garden. You could easily add some chicken to this. I just didn't have any thawed. Tweaked a recipe from recipezaar for this.

1 lb of chicken sausage (I used a spicy sausage from Trader Joes)
1 diced onion
2 cloves garlic, diced
1/2 cup red wine
2 large or 3 medium tomatoes chopped
1 tsp Herbs de Provence seasoning (or 1/2 tsp dried thyme and 1/2 tsp dried rosemary)
1 can white or great northern beans (I found some Bush's beans that were a mixture of both) - drained and rinsed
2 heaping tsp REAL bacon bits (not those crunchy orange things)
Salt and pepper to taste
1/4 cup panko bread crumbs

Brown the sausage in a skillet. Remove and saute onions and garlic in the drippings (add a little canola or olive oil if needed) until soft. Add the wine and reduce by half. Add in the tomatoes and seasonings. Saute until tomatoes are softened. Then add beans, real bacon bits and sausage. Transfer to baking dish and top with bread crumbs. Bake at 325 for about 1 1/2 hours.

This is SO much better the next day. So make ahead if you want and pop in the oven when you get home from work.

1 comment:

Melting Mama said...

This is right up my alley.