Sausage And Black-Eyed Bean Casserole
|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)|
|Beef stock cube||1⁄2 , crumbled|
|Dried mixed herbs||1⁄2 Teaspoon|
Place the beans in a bowl, cover with cold water and leave to soak overnight.
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.
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.
Cover and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 45 minutes.