Andorran Bean and Sausage Casserole
A comforting and rustic casserole featuring hearty mountain beans and flavorful local sausage, baked until golden and bubbling.
🧂 Ingredients
- 400 g Dried white beans (e.g., Great Northern or Cannellini)(soaked overnight and drained)
- 300 g Andorran pork sausage (or good quality pork sausage)(sliced)
- 2 tbsp Olive oil
- 1 large Onion(chopped)
- 3 minced Garlic cloves
- 400 g Diced tomatoes(canned, undrained)
- 500 ml Chicken or vegetable broth
- 1 tsp Smoked paprika
- 1 tbsp Fresh thyme leaves
- to taste Salt
- to taste Black pepper
- 50 g Breadcrumbs(for topping (optional))
- 50 g Grated cheese (e.g., Gruyere or Emmental)(for topping (optional))
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add the sliced sausage and cook until browned. Remove sausage and set aside, leaving the rendered fat in the pot.
- 3
Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the soaked and drained beans, diced tomatoes (with their juice), broth, smoked paprika, and thyme leaves. Season with salt and pepper.
- 5
Bring the mixture to a simmer, then reduce heat, cover, and cook for 30 minutes, or until the beans are tender.
- 6
Return the browned sausage to the pot. Stir to combine.
- 7
If using, sprinkle breadcrumbs and grated cheese over the top of the casserole.
- 8
Transfer the pot to the preheated oven (or pour the mixture into a baking dish if your pot is not oven-safe). Bake for 15-20 minutes, or until the topping is golden brown and the casserole is bubbling.
- 9
Let it rest for a few minutes before serving hot.
💡 Pro Tips
- ✓Ensure the beans are fully submerged in liquid during cooking.
- ✓Taste and adjust seasoning before baking.
- ✓This dish can be made ahead of time and reheated in the oven.
🔄 Variations
- Add some chopped leeks or bell peppers along with the onions.
- For a spicier kick, add a pinch of red pepper flakes.
- Serve with a dollop of sour cream or a side salad.