Sausage, Black Bean, and Vegetable Casserole
Recipe: Sausage, Black Bean, and Vegetable Casserole
From: Dorothy Ivens' Main Course Soups & Stews
Serves: 6-8
1 lb. Italian sausages, hot or sweet
2 Tbsp. olive oil
2 green bell peppers
2 medium red onions
3 cloves garlic, minced
1 or 2 medium zucchini
2 c. peeled & chopped fresh tomatoes, or a 14.5 oz. can diced tomatoes with juice
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. fennel seeds, crushed
1 tsp. oregano
2 (1 lb.) cans black beans, drained & rinsed
In a very large deep skillet or a wide casserole or a 4-qt. pan, place sausages (pricked) and 1/2 inch water. Cook on medium-high till water evaporates and sausages brown, turning several times.
While sausages cook, coarsely chop or slice peppers; slice onions and zucchini into 1/4" slices. Remove cooked sausages and set aside. Drain any excess fat, then add olive oil to pan. Put in peppers, onions, zucchini, and garlic, and stir over medium heat until vegetables are tender but not soft. Add tomatoes and seasonings. Bring to a simmer. Cut sausages into bite-sized pieces and add to vegetables along with beans. Taste and add salt and pepper if needed. Cook until heated through.
Notes:
At the end of summer, use fresh garden tomatoes; otherwise, use canned. This is good for using extra produce at the height of the season, but since the ingredients are almost always available in the supermarket, it's a good winter dish too. I use turkey sausages for us, but have made it with regular hot Italians to take to a potluck and got good comments.
Good served with a green salad, as it's quite hearty and needs only a light side dish. In summer corn on the cob would be nice, in winter maybe cornbread. Freezes well although the peppers' texture gets a bit soft.
From: Dorothy Ivens' Main Course Soups & Stews
Serves: 6-8
1 lb. Italian sausages, hot or sweet
2 Tbsp. olive oil
2 green bell peppers
2 medium red onions
3 cloves garlic, minced
1 or 2 medium zucchini
2 c. peeled & chopped fresh tomatoes, or a 14.5 oz. can diced tomatoes with juice
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. fennel seeds, crushed
1 tsp. oregano
2 (1 lb.) cans black beans, drained & rinsed
In a very large deep skillet or a wide casserole or a 4-qt. pan, place sausages (pricked) and 1/2 inch water. Cook on medium-high till water evaporates and sausages brown, turning several times.
While sausages cook, coarsely chop or slice peppers; slice onions and zucchini into 1/4" slices. Remove cooked sausages and set aside. Drain any excess fat, then add olive oil to pan. Put in peppers, onions, zucchini, and garlic, and stir over medium heat until vegetables are tender but not soft. Add tomatoes and seasonings. Bring to a simmer. Cut sausages into bite-sized pieces and add to vegetables along with beans. Taste and add salt and pepper if needed. Cook until heated through.
Notes:
At the end of summer, use fresh garden tomatoes; otherwise, use canned. This is good for using extra produce at the height of the season, but since the ingredients are almost always available in the supermarket, it's a good winter dish too. I use turkey sausages for us, but have made it with regular hot Italians to take to a potluck and got good comments.
Good served with a green salad, as it's quite hearty and needs only a light side dish. In summer corn on the cob would be nice, in winter maybe cornbread. Freezes well although the peppers' texture gets a bit soft.