Smoky Sausage & Bean Bake with Turmeric Quinoa

Ingredients

• 2 tablespoons Olive oil (For sautéing)
• 140 grams Smoked bacon (Diced)
• 200 grams Smoked sausages (Sliced)
• 2 medium Onion (1 for bake, 1 for quinoa, diced)
• 1 large Carrot (Diced)
• 1 teaspoon Paprika
• 1 medium Zucchini (Diced)
• 400 grams Ripe tomatoes (Chopped, or use canned tomatoes)
• 1 teaspoon Sugar
• to taste Salt
• 1 tablespoon Tomato paste
• 1 can (400g) Red beans (Drained and rinsed)
• 1 teaspoon Thyme (Dried or 1 tbsp fresh, chopped)
• 20 grams Butter
• 2 medium Celery sticks (Diced)
• 1/2 teaspoon Turmeric
• 200 grams Quinoa (Rinsed)
• 350 ml Water
• 2 tablespoons Parsley (Chopped, for garnish)

Instructions

1. Prep all vegetables and ingredients

   Dice the smoked bacon, slice the smoked sausages, dice both onions (set one aside for quinoa), dice the carrot, zucchini, and celery. Chop the tomatoes (if using fresh). Rinse and drain the canned red beans. Rinse the quinoa thoroughly under cold water.

   Time: PT15M

2. Sauté bacon and sausages

   Heat 2 tbsp olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add diced bacon and sliced sausages, sauté for 3–4 minutes until lightly browned and fat is rendered.

   Time: PT4M

3. Add vegetables and spices

   Add one diced onion, carrot, and zucchini to the pan. Sauté for 3–4 minutes until softened. Stir in 1 tsp paprika and cook for 1 minute.

   Time: PT5M

4. Add tomatoes and simmer

   Add chopped tomatoes, 1 tsp sugar, salt to taste, 1 tbsp tomato paste, and drained red beans. Sprinkle in 1 tsp dried thyme. Stir well. Simmer uncovered for 10 minutes over medium-low heat until slightly thickened.

   Time: PT10M

5. Bake the casserole

   Preheat oven to 180°C. Cover the skillet or transfer mixture to a casserole dish. Bake for 30 minutes at 180°C until bubbling and slightly caramelized on top.

   Time: PT30M

   Temperature: 180°C

6. Prepare turmeric quinoa

   While the casserole bakes, melt 20g butter in a medium saucepan over medium heat. Add the second diced onion and diced celery. Sauté for 3–4 minutes until soft. Add 1/2 tsp turmeric, stir for 30 seconds. Add rinsed quinoa and 350 ml water, a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed and quinoa is tender.

   Time: PT20M

7. Finish and serve

   Fluff quinoa with a fork. Stir chopped parsley into quinoa and/or sprinkle over casserole. Serve the smoky sausage and bean bake hot with turmeric quinoa on the side.

   Time: PT1M

8. Cleanup

   Wash all used utensils, pans, and surfaces. Allow cookware to cool before washing.

   Time: PT5M

Nutrition Facts

Calories

600

Protein

28g

Carbohydrates

62g

Fat

28g

Fiber

12g