Sausage and borlotti bean bake
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Hearty sausages and wholesome beans make this bake a comforting cool weather dinner. A sprinkling of breadcrumbs creates a crispy golden topping
Ingredients
Extra lean pork sausage
500 g, 6 sausages
Olive oil
2 tsp
Mushrooms
200 g, (button), thickly sliced
Garlic
2 clove(s), crushed
Vegetable mix, non-starchy, frozen
2 cup(s), (carrots, onion, celery) thawed
Red wine
60 ml
Tomato passata
700 g
Chicken stock
½ cup(s), (125ml)
Cooked borlotti beans
500 g, (2x400g cans), rinsed, drained
Fresh basil
¼ cup(s), shredded
Oil spray
1 x 3 second spray(s)
Baguette
75 g, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Remove sausages from casings. Heat a large non-stick frying pan over medium-high heat. Add sausages and cook, breaking up with a spoon, for 4–5 minutes or until browned and cooked through. Transfer to a plate.
2
Heat oil in same pan over medium-high heat. Add mushrooms and garlic and cook, stirring, for 3–4 minutes or until lightly browned. Add vegetable mix and cook, stirring, for 2 minutes. Add wine and cook for 1 minute. Add pasta sauce and stock and bring to the boil. Reduce heat to low and simmer for 5 minutes. Return sausage meat to pan with beans and basil and simmer for 2 minutes or until heated through.
3
Preheat grill to high. Spoon sausage mixture into a 2L (8-cup) capacity ovenproof dish. Sprinkle bread over sausage mixture. Lightly spray with oil. Grill for 5 minutes or until top is crisp and golden. Serve.
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