Spring casserole

Spring casserole

Total: 2 hr 5 Min. | Active: 35 Min.
lactose-free, gluten-free
Nutritional value / person: 430 kcal
, Fat: 30 g
, Carbohydrate: 17 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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20 g dried morel mushrooms

Beans and bacon

150 g smoked bacon
1 onion, sliced
4 garlic cloves, thinly sliced
2 bay leaves
1 ½ litres water
200 g dried white beans, soaked for approx. 12 hrs., drained


1 pair sausage (e.g. smoked sausage)
250 g green asparagus, thinly sliced
150 g frozen peas
1 ½ tsp salt
1 bunch peppermint, finely chopped
1 bunch basil, finely chopped
½ dl olive oil
1 organic lemon, use a little grated zest and 2 tbsp of juice
½ bunch radish, thinly sliced
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How it's done

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Soak the morels in water for approx. 30 mins. Remove the morels, rinse well and drain.

Beans and bacon

Remove the bacon rind and set aside. Cut the bacon into lardons, fry briefly in a cooking pot. Reduce the heat, add the onion, garlic and bay leaf, sauté for approx. 3 mins. Add the water, beans, morels and reserved bacon rind, bring to the boil. Reduce the heat, cover and cook over a low heat for approx. 30 mins., remove the lid and continue to simmer for approx. 30 mins. Remove the bacon rind and bay leaves.


Add the sausage, simmer for approx. 10 mins. Add the asparagus and peas, season with salt, continue to simmer for approx. 5 mins. Mix the mint, basil, oil, lemon zest and juice. Remove the sausage, cut into thin slices, add with the radish. Drizzle the herb dressing over the casserole.

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