Sausage and Bean Bake
- 1/2 lb sausages (quality, herby ones)
- 1 t oil
- 1/3 c chopped onion (coarsely chopped)
- 2 chopped slices bacon (streaky bacon)
- 1 sliced celery stalks
- 1 cloves crushed garlic
- 200 mL stock (vegetable or chicken)
- 1 T tomato paste
- 1/2 c cooked cannellini beans
- 2 t mustard (wholegrain)
- garlic bread (to serve)
Preheat the oven to 200C (400F) / Gas 6 / Fan oven 180C (350F).
Cook the sausages under the grill (broiler); set aside to cool a bit.
Add the oil to a frying pan. Once hot, add the onion, bacon, celery, and garlic to the frying pan, and fry until golden. Add the stock and tomato paste. Add the beans, scraping up any bits from the bottom of the pan. Let the stock bubble up, then pour into a roasting tin. Bake, uncovered, for 15-20 minutes.
Chop the sausages into large chunks, about 4 to 5 chunks each. Set aside and keep warm.
Remove the tin from the oven and stir in the wholegrain mustard and sausages, then season. Serve with hot garlic bread.