Beef, Bean and Sausage Bake
This is one of our favorite cold weather comfort foods. I've been making it for many years. A lot of recipes with beans are not favorites of children...this is one of the exceptions. Our four children always liked it when they were at home....and wanted the recipe when they left! I copied it from a cookbook at the library in the 1950s. Corn muffins are the bread of choice.
This is one of our favorite cold weather comfort foods. I've been making it for many years. A lot of recipes with beans are not favorites of children...this is one of the exceptions. Our four children always liked it when they were at home....and wanted the recipe when they left! I copied it from a cookbook at the library in the 1950s. Corn muffins are the bread of choice.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 1 large onion
- 1/2 teaspoon thyme
- 1 tablespoon canola oil
- 1/2 teaspoon marjoram
- 2 garlic cloves
- 4 cups bean water (from soaking)
- 2 (10 3/4 ounce) cans beef consomme
- 1 lb dried great northern beans
- 1 1/2 lbs boneless beef roast
- 1 1/2 lbs german sausages
- Carbohydrate 303.729871169 g
- Cholesterol 367.4098197 mg
- Fat 53.9708125455 g
- Fiber 96.3370622641499 g
- Protein 251.42156126 g
- Saturated Fat 15.63814374345 g
- Serving Size 1 1 Recipe (1992g)
- Sodium 577.4122125 mg
- Sugar 207.39280890485 g
- Trans Fat 7.52736871069999 g
- Calories 2695 calories
Step-by-step
- Soak beans overnight or by the quick soak method; reserve 4 Cups of the soaking water.
- In large skillet, over medium heat, lightly brown sausage in the oil; remove and set aside. In same skillet, lightly brown beef cubes; remove and add to the sausage; set aside.
- In largecasserole or Dutch oven, mix all ingredients, except the tomatoes.
- Bake, uncovered, for 2 hours and 15 minutes. Add undrained tomatoes; stir to combine and continue to bake an additional 30 minutes.
- Adjust salt and pepper to taste, if necessary.
Managing Bean Hydration and Timing
Adding crushed tomatoes too early in the cooking process prevents dried beans from softening properly due to the acidity in the fruit. Keep the tomatoes out of the Dutch oven for the first two hours and fifteen minutes, introducing them only for the final thirty minutes of baking. Retain four cups of the bean soaking water to build the braising liquid, as the starches leached during soaking help body the sauce without adding excess sodium. Dried great northern beans require an overnight soak or a rapid boil method before entering the casserole. If using a heavy cast-iron Dutch oven, ensure the lid fits tightly to trap moisture, or use a double layer of foil under an oven-safe lid to prevent the edges from drying out during the long oven phase. Searing the boneless beef roast cubes and German sausages in canola oil over medium heat before assembly renders out surface fat and creates essential browned fond on the skillet bottom, which should be deglazed with a splash of the consomme to capture every bit of flavor.Adjustments for Dietary Needs
Adapting this dish for specific dietary restrictions requires careful ingredient swaps without altering the liquid ratios. To remove red meat entirely, substitute the beef roast and beef consomme with skinless chicken thighs and rich poultry broth, though the total cooking time may decrease by twenty minutes to prevent the poultry from becoming stringy. Gluten-free diners must verify that the German sausages use rice flour or potato starch as a binder rather than wheat fillers. Store leftovers in an airtight glass container in the refrigerator for up to four days, or freeze portions for up to two months, adding a splash of water when reheating on the stovetop over low heat to reconstitute the thickened sauce.
