Life, with Clotted Cream
An ordinary life with a dusting of luxury.
Roasted Sausages with Butterbeans and Vegetables
Roast sausages in the oven along with some vegetables and filling butterbeans and dinner will be ready in no time.
I once had a bad experience with butterbeans. I wanted to be hip and cool and made a butterbean dip to go along with my crudite lunch instead of my usual hummus. By 3pm I was in agony as the pulverised butterbeans slowly made their way through my digestive system. Perhaps I should’ve put my lunch in the fridge after all…
In saying that, it hasn’t stopped me from successfully using butterbeans in cooked dishes and this is one of them. The great thing about this recipe (like most of my dinner recipes) you can easily adjust the quantities (and types of veggies) to suit your appetite.
Roasted Sausages with Butterbeans and Vegetables
Ingredients
- 6 pork sausages
- 215g tin butterbeans
- 270g cherry tomatoes on the vine
- 1 bell pepper of your choice, chopped in 6 pieces
- 2 onions, quartered
- 100g baby button mushrooms
- 1 large courgette, cut into chunks
- 80g fresh peas
- 1 teaspoon red wine vinegar
- 125ml vegetable stock
Directions
- Preheat the oven to 200℃.
- Arrange the vegetables in an oven safe dish in the following order: – butterbeans – pepper – peas – courgette – mushrooms – onion – tomatoes
- Sprinkle over the stock and vinegar and season well.
- Place sausages on top of the vegetables and place in the oven for 30 minutes until the sausages are cooked through and the vegetables are soft.
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Loving how colorful this looks. Too attractive to be eaten.
But it looks sooo yummy as well.
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☺️ Thank you!
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