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This Mediterranean version of sausage and beans is perfect prepare-ahead nosh.  Great served up with garlic bread.

SERVES 8 (4 for now, 4 to freeze) – PREP 15 MINS – COOK 25 MINS

2tbsp olive oil

2 x 400g packs chipolatas

2 onions, chopped

2 x 400g cans cannellini beans, drained and rinsed

2 x 400g cans tomatoes

2 x 120g packs sun-blush tomatoes

2tbsp thick balsamic vinegar

1 tsp sugar

4tbsp torn parsley or basil leaves

 

1 Heat the olive oil in a large casserole dish and cook the sausages, turning occasionally until browned. Add the onions and continue to cook for 5 mins.

2 Add the beans and canned tomatoes and bring to the boil. Turn the heat down and add the sun-blush tomatoes and balsamic vinegar.  Simmer for about 15 mins until the sauce has thickened and the sausages are cooked through. Stir in the parsley or basil leaves.

Per serving: 445 cals, 26g fat, (8g saturated), 31g carbs

TO FREEZE: Cool half the casserole – tip into a freezerproof container. Freeze for up to 3 months. Defrost,  reheat thoroughly until piping hot.

Click here for another sausage recipe