Colin Fassnidge's sausage and bean bake

After a hearty family meal? Try this easy sausage and bean bake, bursting with flavour.

4

20m

50m

Ingredients

  • 100ml olive oil
  • 6 sausages (we used pork, but you can use beef or lamb), sliced
  • 3 streaky bacon rashers, sliced
  • 1 onion, roughly chopped
  • 4 garlic cloves, peeled, roughly sliced
  • 1 capsicum, seeded, roughly chopped
  • 1 zucchini, roughly chopped
  • 1 carrot, peeled, roughly chopped
  • 700ml tomato passata
  • 3 cans of beans or peas (we used black-eyed peas, kidney beans and white beans, but you can use whatever you have in the pantry)
  • 1/2 bunch basil, roughly chopped
  • 1/2 bunch flat-leaf parsley, roughly chopped
  • 4 rosemary sprigs, roughly chopped
  • Whole piece of parmesan or mozzarella, to serve

Method

STEP 1

Preheat oven to 200°C. 

STEP 2 

On stove, heat a large pot with olive oil. Cook the sausages and bacon until golden brown. Add the onion, garlic, capsicum, zucchini and carrot and cook for 5 minutes. Add the passata and bring to the boil. Add beans or peas, basil, parsley and rosemary.

STEP 3 

Bring to the boil. Pour into a baking dish. Grate a generous amount of parmesan or mozzarella over the sausage mixture in the dish.

STEP 4

Bake for 40 minutes until the cheese is crisp and golden. 

Serve with salad.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.