Braised Butter Beans And Pork Banger Casserole
Indulge in a hearty, Mediterranean-inspired comfort meal with this Braised Butter Beans and Pork Banger Casserole. Made with succulent pork sausages, fresh rosemary, hearty chicken stock, wholesome butter beans and crème fraiche, this moreish recipe is sure to cure all your winter cravings. Best shared with family and friends over lunch or dinner, this hearty casserole serves up to four people and is the perfect combination of hearty ingredients and fresh flavours. We recommend serving with buttered crusty bread, crispy fried sage, fragrant parsley and lemon zest.
Ingredients
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Pork bangers 8
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Oil 1 tbsp
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Parsley 2 tbsp.; chopped
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Onions 2; finely diced
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Celery 2 stalks; sliced
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Garlic 4 cloves; diced
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Rosemary 1 stalk
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Chicken stock 600ml
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Butter beans 2 x 400g cans; drained
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Crème fraiche ½ cup
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Wholegrain mustard 1 tbsp.
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Lemons 2; zested
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Crispy fried sage to serve
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Crusty bread to serve
Instructions
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1. Gently heat the oil in a large pan. Fry the bangers all over until brown, then remove and set aside.
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2. Add the onion to the pan and fry for 5 – 10 minutes until golden and soft, then add the celery, garlic and rosemary, and cook for 2 more minutes.
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3. Pour over the stock and bring to the boil.
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4. Reduce the heat and simmer for 20 minutes, then return the bangers to the pan along with the butter beans.
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5. Simmer for 8 minutes, then stir in the crème fraiche, mustard, lemon zest and parsley. Ladle into bowls and serve piping hot with crusty bread.