Kidney Beans & Sausages Casserole Over Creamy Polenta

1tbsp oil
4 slices of bacon
1 pkt of thick sausages ( 10 sausages)
1 big onion, peeled and cut into slices
6 garlic cloves, peeled and finely chopped
3 tsp hot sauce
5 med. Tomatoes
2 tbsp Tomato ketchup
3 tbsp Tomato paste
1 cup of water
1. veg. Maggie cube stock
200gms red kidney beans (soaked overnight & cooked in water & salt till tender)
Salt and pepper to taste
1/4 tsp dry rosemary

Heat the oil in a large pan and fry the sausages for 5 mins , turning frequently until browned all over. Remove from the pan, and set aside.



In the same pan add finely chopped bacon, brown well. Add the onion and garlic and sauté for a few minutes to soften.

Add the chopped tomatoes, cook till soft. Add tomato ketchup, tomato paste, hot sauce, rosemary, salt & pepper. Cook for a minutes.

Add water & the cube and bring to a boil. Reduce the heat and return the sausage pieces to the pan, along with the beans. Cover with a lid and simmer on slow flame for for 10-15 mins, stirring occasionally.



Serve it with garlic bread or over a bed of your choice of pasta or over creamy polenta. I had polenta (corn meal)so made it and enjoyed with the kidney beans & sausages casserole.

For Creamy Polenta

3 cups water
Salt to taste
1 cup medium-grain yellow polenta (corn meal)
4 tablespoons butter
1/2 cup Milk

Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.

Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

Finish by stirring in the milk and salt to taste if required.

If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating so it is grainy & fluffed.