Roasted Sausages with Butterbeans and Vegetables

Posted on August 17, 2017 by lifewithclottedcream

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

Servings: 2
Prep Time: 10 mins
Cook Time: 30 minutes
Difficulty: easy
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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:
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.