Hello Greenies,
it’s almost weekend again, so let’s discover another delicious and healthy recipe perfect for the cold and wet March weather in Brussels.

Here our comforting cold March recipe by our Green Kitchen @ Spaces Belliard Chef

Easter Bean Casserole

Ingredients for 4 people:

• 1 x 500g dried mixed beans ( soaked for at least 1 1/2 days in cold water )
• 2 tbsp olive or rapeseed oil
• 2 onion, finely chopped
• 2 red pepper, chopped
• 6 cooking chorizo sausages (about 400g) & 6 pork sausages (about 400g)
• For a vegan version you can use vegan sausages ( pre baked in the oven )
• 4 fat garlic cloves, chopped
• 2 tsp sweet smoked paprika
• ½ tsp ground cumin
• 2 tbsp dried thyme
• 150ml vegetable / or chicken stock
• 2 x 400g cans cherry tomatoes or chopped tomatoes
• 1 sprigs fresh thyme
• 1 bunch chives, snipped (optional)

Instructions

Preheat the oven to 180° and bake your vegan sausage until golden brown. Heat olive or rapeseed oil in a large pan. Add finely chopped onion and cook gently for 5 minutes. Add chopped red pepper and cook for a further 5 mins. Add sausages and fry for 10 minutes. Stir in chopped garlic cloves, sweet smoked paprika, ground cumin and dried thyme and continue cooking for 5 – 10 mins or until the aromas are released. Pour in 125ml white wine / or vegetable stock and use a wooden spoon to remove any residue stuck to the pan. Add cans of tomatoes, and the sprigs of fresh thyme and bring to a simmer. Stir in the drained mixed beans. Cook for 90 minutes on medium to low heat. Remove the thyme sprigs and season with black pepper Tip – Serve with snipped chives, if using.

We hope you will enjoy this Easter Bean Casserole

Your Green Kitchen Team

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