Quorn sausage and bean casserole recipe

Today I'm featuring certainly one of my very own original recipes around the blog - a scrumptious bean and vegetarian sausage casserole. The elements is not kind to all of us recently, despite the fact that we have reached spring, therefore i have dusted from the slow oven once more to produce some warm, hearty food for your loved ones. I really like this bean and veggie sausage casserole when i love the shades from the different ingredients and i believe it's so filled with nutrients. Beans might help decrease your cholesterol and safeguard against cardiovascular disease. They're also very filling because they are filled with protein and fibre. Additionally to being kind towards the purse, kidney beans will also be a great resource of natural minerals like iron. copper, phosphorus, magnesium and potassium. I am inclined to buy canned beans instead of peas when i discover that peas take such a long time to organize, they're frequently simply not practical in each and every day cooking. Apparently we ought to include three U.S glasses of beans per week within our diet and thus this casserole certainly sets you in order to achieve that concentrate on. The Quorn sausages really are a additionally a good type of protein for vegetarians and that i like with them because they don't split up as other sausages do, but you could utilize an alternate should you wanted.

I added apricot jam to sweeten this dish, but you might give a teaspoon or a couple of sugar rather should you wanted. Frequently I believe we're slightly concerned about adding sugar to the food - well I understand that i'm anyway, but glucose is important to the diets for energy therefore i think it sometimes helps to include sugar to some dish as lengthy while you moderate the quantity being added.

I think you'll love this particular dish. It truly is an excellent vegetarian meal. I'll be entering this dish in to the Slow Oven Linky at Mediocre Mum's blog. What veggie slow oven recipes organization?

1 Red Pepper, chopped

1 Onion, chopped

8 x Quorn Vegetarian Sausages

2tsp Lazy Garlic clove

1 can Kidney beans

1 can Chickpeas

1 can Borlotti Beans

1 can Butter Beans

2 tins Tomato plants

1tsp Mustard Seeds

2tbsp Apricot Jam

Vegetable Stock (A round 500ml or enough to pay for the contents)

Pepper and salt

Switch on the grill and grill or oven prepare the sausages for approximately fifteen minutes until cooked

Lightly fry the onion, pepper and garlic clove before the onions are transparent and also have softened.

Put the kidney beans, chickpeas, borlotti beans, butter beans, tomato plants, mustard seeds, and cumin within the slow oven and stir to mix.

When the onion and pepper have cooked, drain the oil from their store and add these to the slow oven.

Once the sausages are cooked, chop or cut them into small pieces and add these to the slow oven. Stir all the ingredients again to mix well.

Add some vegetable stock towards the pot, making certain that there's enough stock to simply cover all the ingredients. Stir all the ingredients once more and season to taste

Stir once again after which adjust the flavoring the way you like. Add 2 tablespoons of from the apricot jam if you want a sweeter flavour, a treadmill or none if you do not. My children just like a sweeter taste and that's why we add some jam. You might add a few teaspoon of sugar to sweeten if preferred.

Prepare on high for three or four hrs, or on low for six to eight hrs.

Serve with grain, taters, bread, or any other accompaniment.