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.