Easy Sausage, Bacon & Bean Bake
Sometimes simplicity is best and that’s definitely the case with this satisfying bake made mostly with store-cupboard ingredients – it’s perfect for busy days and is sure to please the entire family. I like to use Italian sausages which are full of flavour and slightly sweet and aromatic with fennel. They work perfectly with the mild beans in this bake, but feel free to use any sausages you like – or leave out the bacon and use vegetarian sausages for a simple and tasty veggie meal.
Preheat the oven to 180°C/160°C fan/gas 4.
In an ovenproof sauté pan or shallow flameproof casserole, heat 1 tablespoon of the oil over a medium heat and add the sausages. Cook for 4–5 minutes or until sealed and lightly browned on all sides. Transfer to a plate and set aside.
Add the bacon to the pan and fry until brown all over. Add the remaining oil then add the onion. Cook for 4–6 minutes until softened. Add the garlic and dried herbs and cook for 30 seconds until fragrant. Add the stock to deglaze the pan then stir in the tomatoes, ketchup, balsamic vinegar and all the beans. Bring to a simmer, stir in the parsley and season to taste (add a little sugar to sweeten the tomato if needed).
Nestle the sausages among the beans and bake in the oven for 20–25 minutes or until the beans are bubbling and the sausages are cooked through. Serve straight to the table sprinkled with parsley, with some fresh crusty bread on the side.
- 2 tbs light olive oil
- 6-8 good quality sausages
- 4 streaky bacon rashers, roughly chopped
- 1 large onion, sliced
- 2 garlic cloves, minced
- ½ tsp dried mixed herbs
- 200ml chicken or vegetable stock
- 1 x 400g tin of chopped tomatoes
- 1 tbsp tomato ketchup
- ½ tbsp balsamic vinegar or balsamic glaze
- 1 x 400g tin butter beans, drained and rinsed
- 1 x 400g tin of cannellini, drained and rinsed
- 2 tbsp chopped fresh parsley, plus extra to serve
- a pinch of sugar (optional)
- sea salt and freshly ground black pepper