Sausage, Tomato & Butter Bean Bake

Butter beans originate from Greece and are simply delicious served with good-quality sausages. There is now a fantastic selection available and you can choose from fresh chorizo, venison or a more traditional pork and leek. Haricot or borlotti beans would also work well for this dish, as would a little chilli and garlic in the tomato sauce.

Found in this book

Just Five Ingredients

BBC Books


step one Preheat the oven to 180°C/350°F/gas 4. Heat 1 tablespoon of the oil in a large, heavy-based frying pan. Add the sausages and cook gently for 1–2 minutes or until just sealed and lightly browned on both sides. Transfer to a plate and set aside.

step two Wipe out the frying pan and then add the remaining olive oil. Tip in the onion and sage and sauté very gently for about 10 minutes until the onion is completely softened but not coloured. Add the tomatoes, bring to a simmer, then cook for about 5 minutes, stirring occasionally until the sauce is slightly reduced and thickened. Then season to taste.

step three Transfer the tomato mixture to an oven dish and stir in the butter beans, then arrange the sausages on top, burying them into the mixture. Roast for 15–20 minutes until the butter beans are bubbling and the sausages are cooked through and tender. Serve straight to the table and allow everyone to tuck in.



  • 6–8 large butcher-style pork sausages
  • 1 large onion, finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 x 400g (14oz) can chopped tomatoes
  • 2 x 400g (14oz) cans butter beans, drained and rinsed
  • salt and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil