Sausages with maple-pumpkin baked beans
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, sliced
Garlic
2 clove(s), crushed
Maple syrup
3 tsp
Smoked paprika
1 tsp
Tomato passata
1 cup(s)
Worcestershire sauce
3 tsp
Butternut pumpkin
350 g, chopped
Canned mixed beans
1 can(s), (1 x 400g can)
Zucchini
2 small, chopped
Extra lean pork sausage
8 thin
Parsley, continental, raw
¼ cup(s), to serve
Instructions
1
Heat 3 teaspoons oil in a large saucepan over medium-low heat. Cook onion, stirring, for 10 minutes or until soft and light golden. Add garlic and cook, stirring, for 30 seconds or until fragrant. Stir in syrup and paprika and cook for 30 seconds or until paprika is fragrant.
2
Add passata, Worcestershire, pumpkin and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pumpkin is almost tender. Add beans and zucchini and cook for 5 minutes or until zucchini is tender. Season with salt and pepper.
3
Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook sausages, turning, for 10 minutes or until browned and cooked through. Serve sausages with bean mixture and parsley.
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