Recipe: Italian Sausage Casserole (using peppers, canned beans and tomato)

ITALIAN SAUSAGE CASSEROLE

"This recipe was published in the festival cookbook, Chile Pepper Food Festival, Collection of Recipes 11. Substitute any spicy sausage if turkey sausage is not available."

1 pound Italian hot-turkey link sausage (or any spicy sausage)
1/4 cup water
2 tablespoons olive oil
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 red jalapeno, sliced
1 medium onion, sliced
1 teaspoon minced garlic
1 (15 ounce) can red beans, rinsed and drained
1 (15 ounce) can great Northern beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1/4 cup red wine
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat oven to 350 degrees F.

In a covered skillet over medium-high heat, add sausage and 1/4 cup water, and cook until sausage is cooked through, about 8 minutes. Uncover, and cook until browned, 3 to 5 minutes. Remove from heat, and cool slightly. Slice sausage into 1/2-inch pieces.

In the same skillet over medium heat, warm the oil. Add peppers, onion and garlic, and cook until vegetables are tender, about 10 minutes.

In a 2-quart casserole dish, combine sausage, pepper mixture and remaining ingredients.

Bake, covered, for 30 minutes. Uncover, and continue baking until desired texture is reached, about 1 hour.

Makes 4 to 6 servings
Adapted from Norma Kochan, Fleetwood, P A.
Source: Chile Pepper Magazine, September 2008