Is it can't cook or won't cook in the case of the students that you know? That's what Joe Finnegan was asking his listeners today when our resident Chef Gearóid Lynch of the Olde Post Inn in Cavan joined us again in studio.
Gearóid has shared his low cost, quick, easy and tasty student friendly dish that could be whacked together on a Sunday for the busy week days ahead as we face into the Back to School rush.
Try it out and send us your feedback or comments to [email protected]
Mixed bean and sausage casserole
This is a wholesome, tasty, filling meal that can be prepared in advance, which is especially handy if you’re pressed for time. It’s also great served with the toasted soda bread.
Serves 4
1 tbsp olive oil
1 medium onion, chopped
8 good butcher sausages (approx. 600g)
3 mixed peppers, roughly chopped
1 celery stick, chopped
4 garlic cloves, crushed
1 tsp fresh thyme, chopped
1 tsp paprika
1 tsp cayenne pepper
150ml white wine
2 x 400g tins of chopped tomatoes
100ml chicken stock
1 x 400g tin of white beans, drained and rinsed
salt and freshly ground black pepper
soda bread, to serve
Method
Heat the olive oil in a large, heavy-based pot over a medium heat. Add the onion and cook for about 4 minutes, until soft. Add the sausages and cook for a further 5 minutes, then add the peppers, celery, garlic, thyme, paprika and cayenne pepper and cook for 5 minutes more.
Pour in the white wine and reduce by half. Add the chopped tomatoes and stock and almost bring to the boil, then reduce the heat and simmer for 30 minutes. Add the beans and cook for a further 8 minutes. Taste to check the seasoning and adjust if required. Serve with gluten-free soda bread.
