Sausage and bean casserole
9
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This hearty dish can be whipped up with simple pantry essentials. Great for a mid-week meal when you are in a rush.
Ingredients
Olive oil
1 tbs
Extra lean pork sausage
500 g
Brown onion
1 large, thinly sliced
Fennel
1 small, thinly sliced
Garlic
2 clove(s), crushed
Ground paprika
2 tsp, (sweet)
Ground paprika
1 tsp, (smoked)
Maple syrup
2 tbs
Canned cannellini beans, rinsed, drained
1 400g can, (1 x 400g can)
Whole tomato canned in tomato juice
800 g, (buy 2 x 400g cans)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Cook sausages, turning, for 5 minutes or until browned. Cut sausages into thick slices. Transfer to a plate.
2
Add onion and fennel to same dish and cook, stirring, for 5 minutes or until softened. Add garlic and both types of paprika and cook for 30 seconds. Add maple syrup and cook for 5 minutes.
3
Return sausages to pan with beans and tomatoes and bring to the boil. Cover and bake for 30–35 minutes or until sauce has thickened. Serve.
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