Sausage & bean casserole
Portion the casserole into freezer bags and freeze for up to 3 months, then defrost before heating through. Simply make the garlic toast when you’re ready to serve.
Calorie controlled cooking spray
Reduced fat pork sausages, grilled
1 small, finely chopped
2 medium, deseeded and thinly sliced
2 can(s), large, chopped
Butter Beans, cooked
2 can(s), large, drained, drained and rinsed
280 g, sliced (4 x 70g slices)
2 clove(s), halved
2 tablespoon(s), finely chopped, to garnish
- Mist a deep nonstick pan with cooking spray and set over a medium-high heat. Add the sausages, onion and peppers and cook for 6-8 minutes until the sausages are cooked through and the vegetables are tender.
- Stir in the tomatoes and Worcestershire sauce then season well. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until thickened. Stir in the beans, then simmer for a further 2 minutes.
- Meanwhile, set a griddle pan over a high heat. Mist the bread with cooking spray then griddle for 1-2 minutes each side. Remove from the pan and rub the cut sides of the garlic cloves over each.
- Serve the casserole with the toast on the side and the parsley scattered over.
If you fancy something different, swap the toast for a baked potato.