Sausage And Black-Eyed Bean Casserole Recipe
Ingredients
| Black eyed beans | 2 Ounce (About 50 Gram) | |
| Pork sausages | 6 Large | |
| Onion | 1 Small, finely chopped | |
| Canned tomatoes | 1 Ounce (About 1 X 221 Gram) | |
| Water | 4 Tablespoon | |
| Beef stock cube | 1⁄2 , crumbled | |
| Dried mixed herbs | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1915 Calories from Fat 1289
% Daily Value*
Total Fat 143 g220.5%
Saturated Fat 56.8 g283.9%
Trans Fat 0 g
Cholesterol 507.8 mg169.3%
Sodium 3488.3 mg145.3%
Total Carbohydrates 66 g22%
Dietary Fiber 14.4 g57.4%
Sugars 12.7 g
Protein 92 g184.7%
Vitamin A 32.3% Vitamin C 50.1%
Calcium 31% Iron 69.7%
*Based on a 2000 Calorie diet
Directions
Drain, rinse and place the beans in a saucepan.
Cover with fresh cold water, bring to the boil and simmer for 45 minutes or until tender.
Drain.
Cook the sausages under a preheated medium grill, turning frequently, until evenly browned.
Cool slightly, then cut into 1 cm (1/2 inch) pieces.
Place in a 1.2 litre (2 pint) casserole dish.
Add the beans, onion, tomatoes with their juice, water, stock cube, herbs and salt and pepper to taste.
Mix well.
Cover and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 45 minutes.
Chef
