Ingredients
1 tbsp olive oil
8 good quality sausages
1 brown onion
sliced
2 cloves garlic
crushed
1 red capsicum
sliced
1 tbsp tomato paste
2 x 400g tins diced tomatoes
1 x 400g tin cannellini beans
drained and rinsed
1/2 tsp thyme
1 bay leaf
2 zucchinis
sliced
Allergy Advice
Contains Gluten
Equipment
- 1 heavy-based casserole or lidded frypan
- 1 absorbent paper
Instructions
- Heat oven to 200°C (180°C fan-forced).
- Heat 1 teaspoon of oil in a heavy-based casserole or lidded frypan and brown sausages well all over. Remove to a plate and wipe out the pan with some absorbent paper.
- Heat remaining oil and saute onions for 5-6 minutes until soft. Add garlic and capsicums and cook, stirring, for 2 minutes. Add tomato paste and cook for a further minute, then add tomatoes and a tin of water, along with the beans and herbs.
- Return sausages, pushing them into the sauce, cover with a lid and place casserole in the oven. Cook for 25-30 minutes, adding zucchini for the last 8 minutes.
- Serve with mashed potato, pasta or some crusty bread.
Notes
Tip
Any leftover sauce would be delicious piled onto some toasted sourdough for lunch the next day.
Tip
Recipe by Greer Worsley, who blogs at Typically Red.
Variation
Alternate with butter beans, borlotti beans or kidney beans in place of the cannellini beans.
Storage
Store leftovers in an airtight container in the refrigerator.
