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Meatballs, tomato & butterbean casserole
3 tbsp olive oil
6 pork sausages, removed from casing and pinched into small meat balls
1 medium onion, thinly sliced
2 cloves crushed
2 tbsp Powder
2 stalks celery, chopped
1 medium carrot, diced
1 can chopped tomatoes
1 cup chicken stock
1 tbsp tomato paste
2 tsp brown sugar
1 can butter beans
salt and ground pepper
Pre heat oven to 180℃
Heat 2 tablespoons of oil in an ovenproof dish over a medium heat. Add the meatballs and cook gently for 4 minutes until browned all over. Remove and set aside.
Add the remaining oil, onions and garlic and cook stirring for 1-2 minutes until softened. Add the Keen’s curry powder, carrot and celery cook for 4 minutes until softened. Add more oil if needed.
Return the meatballs to the dish and stir through the tomatoes, stock, tomato paste, brown sugar, bay leaves and thyme. Bring to the boil.
Cover the pan with a lid and place in the oven, cook for 30 minutes.
Remove from oven and add the butter beans place back in the oven without the lid and cook for a further 15 minutes.
Season to taste with salt and pepper.
Serving suggestion: Serve warm with crusty bread.
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