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Colin Fassnidge's sausage and bean bake

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

  • Serves4
  • Cook time50 minutes
  • Prep time20 minutes


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C.
  2. 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.
  3. 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.
  4. Step 4

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

    Serve with salad.