Sausage and Butter Bean Traybake with Roasted Peppers

• 6pork sausages, about 400 g
• 2red peppers, cut into thick strips
• 1red onion, cut into wedges
• 250gcherry tomatoes
• 4garlic cloves, skin on
• 2rosemary sprigs, optional, removed before serving (optional)
• 2 tbspolive oil
• 240 gdrained butter beans (from one 400 g tin), rinsed
• 1 tbspbalsamic vinegar
• fine salt
• black pepper
• 200 gcrusty bread, optional (optional)

Method

1. 1Heat the oven to 200C (180C fan). Put the peppers, red onion, cherry tomatoes, garlic cloves and any optional rosemary in a large roasting tray. Add the olive oil, a pinch of fine salt and plenty of black pepper and toss with your hands.
2. 2Sit the sausages on top of the vegetables so they brown rather than stew. Roast for 25 minutes until the sausages are golden and the peppers have softened and caught at the edges.
3. 3Take the tray out. Add the butter beans and the balsamic vinegar and turn everything over so the beans sit in the tomato juices. Using tongs to hold the hot cloves, squeeze the soft garlic out of its skins into the tray and discard the skins.
4. 4Return to the oven for 12 to 15 minutes until the beans are hot and a little crisp on top and the sausages are cooked to 75°C for 30 seconds in the centre.
5. 5Remove any rosemary stalks, taste the juices before adding salt and serve with optional bread for mopping.

Per serving

kcal

465

protein

20.5g

fibre

6.6g

carbs

24.4g

fat

32.5g