Campfire Sausage and Bean Casserole
Campfire sausage and bean casserole is so flavorful and comforting. A perfect way to feed a gathering for easy entertaining. Serve with crusty bread and crisp white wine.
Equipment
- 8 quart dutch oven
- large spoon
Ingredients
- 2 quarts low sodium beef stock use a good quality all natural
- 2 28oz cans cannellini beans any white bean or blackeyed pea can be substituted
- 1 each medium yello onion chopped
- 4 each celery stalks chopped
- 4 each large carrots chopped
- 4 each large potatoes yukon gold or russet
- 4 each bacon thick centercut, chopped
- 2 12oz packages Charcutnuvo Chipolatas other sausages can be substituted per your personal taste
- 1 quart mushrooms button or baby bella work. quarter them
- 1 28oz can San Marzano diced tomatoes
- 4 each garlic cloves chopped fine
- 3 tbsp olive oil don't use extra virgin as it is to strong in flavor
- 2 tsp black pepper fresh ground
- 3 tbsp corn starch dissolve in 5 tbsp COLD water to slightly thicken stew
- 2 tbsp sea salt our favorite is the Spice Shebang brand
Instructions
Step 1-7 Instructions
- Heat up olive oil in a dutch oven.
- Add onions and garlic, cook until translucent (3 minutes). Add bacon and cook for another 3 minutes until just cooked through.
- Add chopped celery, carrots, potatoes and give a quick mix. Add mushrooms and sausages, stirring through gently to avoid breaking.
- Pour in beef stock and bring to a boil. Reduce to a simmer for 30 minutes with lid on.
- Add the diced tomatoes and beans, give everything a good stir. Bring to a slight boil again, then reduce heat and simmer uncovered for another 30min.
- Add the cornstarch slurryhere and mix through.
- Top with a sprinkle of salt and pepper
Notes
