Sausage and Bean Casserole

Ingredients

• 6 links Sausages
• 1 tablespoon Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 1 can (14 oz) Canned Chopped Tomatoes
• 1 can (15 oz) Cannellini Beans
• 1 can (15 oz) Kidney Beans
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Place a large oven-safe skillet or Dutch oven over medium heat. Add the 1 tablespoon of olive oil. Once the oil is shimmering, add the 6 links of sausages. Cook them for 8-10 minutes, turning them occasionally, until they are browned on all sides.
3. 3Carefully remove the browned sausages from the skillet and set them aside on a plate. Leave the oil and any drippings in the skillet.
4. 4Add the 1 medium onion, chopped, to the skillet. Cook, stirring often, for about 5 minutes, or until the onion pieces look soft and slightly see-through.
5. 5Stir in the 2 cloves of garlic, which have been minced, and cook for 1 minute more, until you can smell the garlic. Be careful not to let it burn.
6. 6Pour the 1 can (14 oz) of chopped tomatoes into the skillet. Add the 1 can (15 oz) of cannellini beans and the 1 can (15 oz) of kidney beans, both drained and rinsed. Stir in the 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring this mixture to a gentle simmer.
7. 7Cut the cooked sausages into bite-sized pieces, about 1-inch chunks. Add these sausage pieces back into the skillet with the tomato and bean mixture. Stir everything together.
8. 8Carefully place the skillet into the preheated oven. Bake for 30 minutes. The sauce should look thicker, and the beans should be tender when done.
9. 9Serve the sausage and bean casserole hot directly from the skillet.

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