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Bean And Bacon Hot Pot

Ingredients
  Vegetable oil 30 Milliliter (2 tablespoons)
  Onion 1 Large, peeled and sliced
  Chipolata sausages 1 Pound (450 gram)
  Bacon piece 1⁄2 Pound, rind removed and diced (225 gram)
  Canned butter beans 15 Ounce (1 can, 425 gram)
  Tomato puree 15 Milliliter (1 tablespoon)
  Beef stock 1⁄4 Pint (150 milliliter)
  Salt To Taste
  Black pepper To Taste
  Cheddar cheese 3 Ounce, grated (75 gram, for finish)
Directions

GETTING READY
1. Preheat oven to 180°C/ 350°F or Gas Mark 4.

MAKING
2. In a flameproof casserole dish, heat the oil and fry the onion gently for 5 minutes until soft.
3. Fry adding the sausages and bacon gently for a further 5 minutes, turning the sausages occasionally.
4. Add the butter beans, tomato puree (paste), stock and salt and pepper to taste.
5. Cover and cook in a preheated moderate oven for 40 minutes.
6. If you wish to freeze the dish, do so at this stage. Cool quickly. Leave in the casserole or pour into a rigid container. Cover, than wrap the casserole in a freezer bag or foil. Seal, label and freeze.

SERVING
7. To serve the frozen dish, remove wrappings and thaw at room temperature for 4 hours.
8. Reheat in the covered casserole in a preheated moderate oven (180°C/350°F or Gas Mark 4) for 50 minutes.
9. Sprinkle the cheese over the top, return to the oven, uncovered, for a further 10 minutes or until golden brown and heated through.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bacon
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
6

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