European
European - British - Meat Dishes
BBQ Bean and Sausage Bake
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • low-calorie cooking spray
- • 6 reduced-fat sausages (approx. 300g), (sliced into 4 pieces)
- • 1 red pepper, (deseeded and diced)
- • 1 medium carrot, (peeled and diced)
- • 80 g courgette, (diced)
- • 2 tbsp BBQ seasoning
- • 1/2 tbsp smoked paprika
- • 1/2 tsp oregano
- • 1 tbsp garlic granules
- • 410 g tin baked beans
- • 400 g tin kidney beans (approx. 240g once drained and rinsed)
- • 150 g tin sweetcorn (approx. 140g drained)
- • 400 g tin chopped tomatoes
- • 1 tbsp tomato puree
- • 1 tbsp Henderson's relish
- • 1 tbsp granulated sweetener
- • salt and freshly ground black pepper, (to taste)
Preparation Steps
1
Phase 1
Preheat the oven to 180ºC.
2
Phase 2
Spray an ovenproof dish with low-calorie cooking spray. Then add the sausages, pepper, carrot, and courgette.
3
Phase 3
Sprinkle over the BBQ seasoning, paprika, oregano, and garlic. Mix to coat. Cook in the oven for 15 minutes.
4
Phase 4
Add the beans, kidney beans, chopped tomatoes, sweetcorn, tomato puree, Henderson's relish, and sweetener. Mix well, then return to the oven for 25 minutes.
5
Phase 5
The sausages and vegetables should be cooked through, and the sauce thickened. Season to taste with salt and pepper. Then serve!