Italian Sausage and Bean Casserole
The recipe Italian Sausage and Bean Casserole can be made in approximately 45 minutes. For $3.0 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This main course has 980 calories, 43g of protein, and 75g of fat per serving. This recipe serves 4. If you have black pepper, olive oil, roma tomatoes, and a few other ingredients on hand, you can make it. A couple people really liked this Mediterranean dish. Autumn will be even more special with this recipe. It is brought to you by Real Housemoms. 11 person were impressed by this recipe. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is outstanding. If you like this recipe, you might also like recipes such as Italian Three Bean and Sausage Casserole, Italian Sausage Casserole, and Italian Sausage Casserole.
Servings: 4
Ingredients:
1/4 teaspoon freshly grated black pepper
4 fresh bay leaves
1 tablespoon fresh rosemary, chopped
4 garlic cloves, grated or finely chopped
8 Sweet Italian sausages
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (more if you like it spicier)
1 pound Roma tomatoes chopped
1/2 teaspoon salt
2 tablespoons tomato puree
1 pound/2 1/2 cups dried cannellini/white kidney beans
Equipment:
bowl
frying pan
Cooking instruction summary:
Add the beans to a large bowl and cover with 8 cups cold water. Cover with a towel for 8 hours to overnight.After soaking, bring a large pan of 10 cups water to a boil, add 2 bay leaves and a sprig of rosemary. Bring to a simmer and cook, uncovered for 50 minutes or until tender. Making sure the water line stays well above the beans, add more water if needed.Twenty minutes before the beans are done, heat a heavy pan with lid over medium heat and add the olive oil. Brown the sausages until brown on all sides, remove.To the same pan, turn the heat to low and add garlic and rosemary, do not allow to brown.Immediately stir in the tomato puree, tomatoes, red pepper flakes, salt, pepper and 2 bay leaves. Cover and simmer for 10 minutes.After 10 minutes add the beans,and stir to mix well. Nestle the sausages into the beans and simmer for a further 10 minutes, covered.
Step by step:
1. Add the beans to a large bowl and cover with 8 cups cold water. Cover with a towel for 8 hours to overnight.After soaking, bring a large pan of 10 cups water to a boil, add 2 bay leaves and a sprig of rosemary. Bring to a simmer and cook, uncovered for 50 minutes or until tender. Making sure the water line stays well above the beans, add more water if needed.Twenty minutes before the beans are done, heat a heavy pan with lid over medium heat and add the olive oil. Brown the sausages until brown on all sides, remove.To the same pan, turn the heat to low and add garlic and rosemary, do not allow to brown.Immediately stir in the tomato puree, tomatoes, red pepper flakes, salt, pepper and 2 bay leaves. Cover and simmer for 10 minutes.After 10 minutes add the beans,and stir to mix well. Nestle the sausages into the beans and simmer for a further 10 minutes, covered.
Nutrition Information:
covered percent of daily need
