Hi, this recipe is from the October 2020 'Comfort Foods' issue of BBC Good Food magazine page 30. You can also access it online here. The recipe was written by Barney Desmazery and it is a recreation of the amazing comfort foods sausage and beans and garlic bread. All the nutritional values are by Good Food and I have just screenshotted them. This casserole tasted amazing with some spinach and sweetcorn and was super filling as well. It was nice to have it on boxing day as we still have leftover turkey for the rest of the week so we got a little break! If you are making it with dried chickpeas like i did, make sure you soak them over night or follow the steps in 'Barney's top tips' at the bottom, for dried lentils as they cook the same way. I didn't boil my chickpeas, instead I just soaked them for about 24hours and it worked well. However, if you prefer a softer chickpea, I would recommend boiling and soaking. This would work with a bit more spice as the paprika added a nice smoky kick, maybe serve with some sriracha on the table for anyone who wishes to add some. I would definitely make this again and would have fun switching up all the different beans and sausages you can try in it, you could even try baked beans! Additionally, you could make the garlic breadcrumbs into cheesy garlic breadcrumbs by sprinkling in a handful or two of grated parmesan or whatever cheese you have on hand. Enjoy!!
Dietary Info:
-No Nuts
-Dairy Free {Check what sausages you are using as some contain milk}
-Gluten-Free {If either not making breadcrumbs or using a Gluten Free bread/brand to make them}
-Unsuitable for Vegans/Vegetarians {Use a veggie sausage, e.g Quorn, a
mixture, or even use falafels}
The nutritional does not contain the full meal as these values do not include the garlic breadcrumbs. So, if you are making this and need to know the nutrition, make sure to add on the garlic breadcrumbs amounts.
Serves: 4
Easy
Prep: 10mins
Cook: 45mins
Ingredients:
-3 tbsp olive oil, plus an extra drizzle (optional) {I used extra virgin oil}
-8 large pork sausages
-1 onion, finely sliced
-sprinkle of golden caster sugar
-1 tbsp red wine vinegar {I used balsamic vinegar}
-1 tbsp tomato purée
-1/2tsp smoked paprika {I added an extra sprinkle while cooking for more of a smoky taste}
-400g can chopped tomatoes
-100ml red wine
-2 bay leaves
-400g can butter beans, drained but not rinsed {see below for other ideas, I used dried chickpeas aka Chana dal}
For the crumb topping (optional)
-50g fresh breadcrumbs {I used 54g, as that was what was left, of panko breadcrumbs}
-2 garlic cloves, finely grated {I finely chopped in an extra clove}
-handful of parsley leaves, roughly chopped {I used dried mixed herbs}
Method:
1:Heat the oven to 220℃/200℃ fan/gas 7/430℉. Heat 1 tbsp of the oil in a shallow ovenproof casserole {I used a large frying pan and made the sauce in it as well before transferring the mixture and sausages to an oven proof lasagne dish} over a medium heat and gently fry the sausages for 5-8 mins, or until brown on all sides. Transfer to a plate using tongs. Tip the onions into the pan and fry for 5-8 mins until beginning to turn golden. {Add in a little seasoning here}Drizzle in a little more oil if the onions start to stick. {I needed more oil} Sprinkle in the sugar and cook for a minute before stirring in the vinegar, tomato purée and paprika to form a paste. Tip in the tomatoes, then pour the wine into the tomato can, swish it round, and add to the pan. Stir in the bay leaves and beans, then arrange the sausages on top so they’re half-submerged in the sauce but still a little exposed.
2:Bring the mixture to a simmer, then bake in the oven for 20 mins. Meanwhile, make the topping. Mix the breadcrumbs with the garlic and parsley, then season and stir in 1 tbsp oil. Scatter the topping over the casserole, then drizzle with the remaining 1 tbsp oil and bake for 10 mins more until the breadcrumbs are golden and crisp. Leave to stand for a few minutes, then take to the table and serve from the dish.
Barney's Top Tips:
*Don’t rinse the beans before adding them, as the liquid contains flavour and starch, which helps to thicken the sauce.
*You can also make this recipe with puy or green lentils. Add 200g lentils instead of beans, and pour over 200ml stock (vegetable or chicken) with the wine, then cook as stated (or until the lentils are soft).
*Try a Coq-au-vin & butterbean one pot. Swap the sausages for skin-on chicken thighs – simply brown these well in the pan, in step one, instead of the sausages.
*Cannellini, flageolet and borlotti beans or chickpeas would all work well in this dish.
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