Sausages and baked beans recipe


  • 2 tbs olive oil
  • 6 large (about 130g each) sausages (see note)
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 80g mild pancetta, finely chopped
  • 1 cup (200g) dried cannellini beans, soaked in water overnight, drained
  • 410g can crushed tomatoes
  • 1 cup (250ml) chicken stock
  • 1/2 bunch thyme sprigs
  • 2 dried or fresh bay leaves
  • 1/4 cup coarsely torn flat-leaf parsley, to serve

Cooking Instructions

Preheat oven to 200°C. Heat oil in a large flameproof casserole pan over high heat.

Add sausages and cook, turning occasionally, for 3-5 minutes or until browned.

Remove from pan and set aside. Reduce heat to medium. Add onion, garlic and pancetta and cook, stirring, for 5 minutes or until onion is soft.

Add cannellini beans, tomatoes, stock, thyme and bay leaves and bring to the boil. Cover pan with a lid, transfer to oven and bake for 10 minutes.

Remove from oven, add sausages and stir to coat. Bake, covered, for 30 minutes.

Remove lid and bake for a further 30 minutes or until cannellini beans are tender and sauce thickens.

Season with salt and pepper. Sprinkle with parsley and serve immediately.

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