This is a simple dish that is packed full of flavour.
If you are keen to try the no knead bread recipe you will have to start it the night before. It may look like a lot of steps, but once you have does it once, it really is very easy. It also require a heavy oven proof pot.
Sausages and Beans
- 2 tablespoons olive oil
- 4 Roma tomatoes , chopped into large chunks
- 6 Italian sausages (I used organic beef sausages but any sausage would work)
- 400 g tin of cannelloni beans; drained and rinsed under water
- 1/4 cup roughly torn sage leaves (or to taste)
- 2 garlic cloves , minced
Heat olive oil in the pan, then squeeze sausage out of sausage cases and drop into pan as little balls (no need to shape them, rustic is good) cook balls until lightly browned on all sides
Add garlic and sage leaves and continue to cook for a few minutes. Add tomatoes and cook until tomatoes start to break down a little and the sausage balls are cooked. Be sure to scrape the bottom of the pan with your wooden spoon to loosen any baked on bits
Add the cannelloni beans and heat through
Suitable to freeze
Suitable for babies from 10 months - just mash with a fork to break up the meat and beans or puree in a blender for a smoother consistency
No Knead Rye Bread
- 2 1/4 cups bread flour (300 grams)
- 3/4 cup rye flour (100 grams)
- 1 1/4 teaspoon table salt
- 1/2 teaspoon instant other active dry yeast
- 1 1/3 cup cool water
- rye or bread flour for dusting
In a medium bowl, stir together the flours, salt and yeast. Add the water and using a wooden spoon, mix until you have a very wet, sticky dough, about 30 seconds. Add a little more water if necessary. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than double in size, 12 to 18 hours
When the first rise is complete, generously dust a work surface with flour. Scrape the dough out of the bowl in one piece with a spatular. Using floured hands, lift the edges of the dough in toward the centre. Nudge and tuck in the edges of the dough to make it round.
Place a tea towel on your work surface and generously dust with flour. Place dough on towel seam side down. If the dough is tacky dust with more flour and fold the tea towel loosely over the dough and let rise for about 1 to 2 hours in a draft free spot. It is ready when it has almost doubled in size. If you gently poke it and it holds the impression its ready. If not let rise a further 15 minutes
Before the end of your second rise, preheat the oven to 240 degrees C (475 degrees F), with the rack on the lower third
Unfold the tea towel and carefully place the dough into the pot seam side up. Cover and bake for 30 minutes
Remove lid and continue baking for a further 15 to 30 minutes. Its ready when it is a deep chestnut colour
Remove from oven and turn bread out on to a rack to cool throughly
Not into rye bread? Use 3 cups of regular bread flour and only a 1/4 teaspoon of yeast. The rest is the same.
Adapted from My Bread by Jim Lahey