Greek · Dinner
Baked Bean Stew with Sausage
Pork sausage simmered with cannellini beans in a tomato sauce seasoned with garlic, onion, bay leaf and oregano, then baked in the oven until the sauce thickens and the beans turn tender. Served with crusty bread for scooping up the sauce.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
581Calories
27.8gProtein
33.2gFat
42.6gCarbs
7.2gSugar
9.1gFiber
1188mgSodium
89mgChol
11.2gSat Fat
1070mgPotassium
145mgCalcium
4.8mgIron
1.3mcgVitamin B12
13mgVitamin C
high-fiber
mediterranean
hidden-gems
Instructions
1
Prep
Slice the pork sausage into rounds, mince the garlic, chop the onion finely, and preheat the oven to 375°F (190°C).
2
Sauté
Warm the olive oil in a small oven-proof pot over medium heat; sauté the onion and garlic for 3 minutes until softened and translucent. Add sausage rounds and sear for 4 minutes over medium-high heat, turning once, until browned.
3
Simmer
Stir in the canned tomatoes, vegetable stock, cannellini beans, dried oregano and bay leaf; simmer over medium heat for 5 minutes until gently bubbling.
4
Bake
Transfer the uncovered pot to the oven and bake at 375°F (190°C) for 25 minutes until the sauce thickens and beans are tender.
5
Plate
Remove the bay leaf, spoon the stew into a shallow bowl and serve with the crusty bread alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz429g pork sausage
- 1 cup180g cannellini beans, cooked
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp dried oregano
- 22 bay leaf
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml vegetable stock
- 2 slice2 slice crusty bread, to serve
