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Sausage and bean casserole

Sausage and bean casserole

9
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Mixed salad leaves.

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