Ingredients
1 brown onion
sliced
6 large pork and fennel sausages
2 capsicums
sliced
2 tins (400g) butterbeans
drained
2 cloves garlic
thinly sliced
2 tbsp thyme leaves
1 tin (400g) chopped tomatoes
parsley
to serve
Allergy Advice
Contains Gluten
Contains Soy
Equipment
- 1 non-stick roasting tray
- 1 foil
Instructions
- Preheat the oven to 180°C or 160 fan-forced. Place the onions, sausages and capsicums in a non-stick roasting tray and then put it in the oven for 20 minutes.
- Remove the sausages from the pan and toss through butterbeans, garlic, thyme and tomatoes plus 3/4 cup of hot water (more if the mixture looks at all dry). Return sausages to the top of the mixture, cover with foil and pop the tray back into the oven for another 20 minutes.
- Remove foil and cook for a final 10 minutes. Sprinkle with parsley and serve.
Notes
Tip
Serve with a simple salad, a chunk of good parmesan cheese and some nice bread for everyone to hack away at.
