So remember how I mentioned that we are going camping soon? Well I’m in full on planning mode. Last year I baked a quiche- and although it was delicious it was a tad too fancy. So I’m experimenting with some new recipes because 5 days in the wild with 3 kids needs all the prep time that I can spare. So I kinda stumbled into this recipe last week and I’ve already made it twice again. So let’s get into this sausage butter bean and onion gravy recipe.
So the the base of this recipe is the onion gravy. I love onions. I mean I like seriously love onions.
I think I take a lot of shots of onions in my posts. But I don’t care. They are simply beautiful. I’m a bit obsessed with geometry and shapes in general. I love when I see geometry in real life. So indulge me a bit.
So I originally planned to stop here until I thought about the fact that I bought 20 cans of difference beans. I kid you not. I have tons of beans in my pantry.
And boy was I glad that I changed my mind. The beans were perfect here. They do what beans do best- soak things up. And when these beans soaked up every bit of this glorious gravy.
I had this with some hot steamed rice. But Abdel had it with some toasted fresh bread. Really what it needs is something to soak up the gravy. So I imagine that if it worked with rice, bread it would definitely work with some pasta.
This sausage and butter beans in onion gravy is the perfect go to recipe for those days when you want something wholesome and at the same time super fast and easy.
Make it and let me know what you think. Also if you are vegetarian- this recipe is easily customizable. Just leave out the sausage. I’ve done it for Jonathan and he loves it. It has that umami flavor profile going on.
XOXO,
Ann
Sausage and Butter Beans in Onion Gravy
Sausage and Butter Beans in Onion Gravy is the perfect go to recipe for those days when you want something wholesome and at the same time super fast and easy.
Ingredients
- 3 Large Onion Sliced
- 3 Tablespoon Butter
- 2 Tablespoon Cilantro Chopped
- 2 Tablespoon Olive Oil
- 1 Pound Chicken Sausages Sliced Diagonally
- 2 Tablespoon Flour
- 2 Teaspoon Worcestershire sauce
- 2 Cups Stock (Chicken)
- 1 Clove Garlic minced
- 1 Teaspoon Sugar
- 1 Can Butter Beans Drained
- 1/2 Teaspoon Red pepper flakes
- 1/2 Teaspoon Fresh Thyme
Instructions
- In a cast iron skillet, add 1 Tablespoon oil. And stir through the onions and butter. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15 mins, stirring, until all of the liquid has evaporated and onions have turned golden brown. Set aside.
In the same skillet, fry sausages for 15 mins or until browned, then remove from pan and set aside. Heat onions in same pan, then add flour, Pepper flakes, garlic and thyme stirring for 1 min. Then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add the bean and cilantro, season with salt and black pepper. Add the sausages to the gravy and serve with fresh cilantro.