Roasted Sausages with Butterbeans and Vegetables

Roasted sausages with veg

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 vine tomatoes and sausages

Roasted Sausages with Butterbeans and Vegetables

  • Servings: 2
  • Difficulty: easy
  • Print


  • 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


  1. Preheat the oven to 200℃.
  2. Arrange the vegetables in an oven safe dish in the following order:
  3. – butterbeans – pepper – peas – courgette – mushrooms – onion – tomatoes
  4. Sprinkle over the stock and vinegar and season well.
  5. 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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4 Comments on “Roasted Sausages with Butterbeans and Vegetables

  1. Pingback: Green Thai Chicken Curry – Life, with Clotted Cream

  2. Pingback: Watermelon, feta and mint salad – Life, with Clotted Cream

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