Sausage & Bean Traybake
Allergens 
Egg Free
Gluten Free*
Milk Free
Nut Free
Wheat Free
Servings 4
Ingredients
- 1 yellow pepper deseeded & cut into chunks
- 2 carrots cut into chunks
- 2 red onions cut into wedges
- 8 chipolatas
- 10 cherry tomatoes
- 400 g can chopped tomatoes
- 400 g can haricot beans
- 200 ml low salt chicken stock
- 2 tsp Dijon mustard
- 100 g frozen peas
Instructions
- Preheat the oven to 200C. Put the carrots, peppers and onion into a deep baking tray and roast for 15 minutes. Add the sausages on top and roast for another 10 minutes.1 yellow pepper, 2 carrots, 2 red onions, 8 chipolatas
- Reduce the heat to 180C and add the tomatoes, tinned tomatoes and beans. Stir in the stock and turn the sausages over.10 cherry tomatoes, 400 g can chopped tomatoes, 400 g can haricot beans, 200 ml low salt chicken stock
- Cook for another 35 minutes.
- Stir in the mustard and peas and cook for another 5 minutes.2 tsp Dijon mustard, 100 g frozen peas
Notes
When you’re ready, defrost before reheating. To reheat, add a splash of water (or stock) and reheat in the microwave or gently in a saucepan until piping hot.
Safety Tip: Make sure leftovers are cooled within two hours and popped into the fridge or freezer.
Products we used in this recipe 
Open Plate
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