Skillet Sausage & White Bean Bake
PREP 15 MIN•COOK 45 MIN
EF
GF
Number of servings
2
1 can of crushed tomatoes (14 oz can)
1⁄4 cup (65ml) water
1 can of cannellini beans (14 oz can) drained & rinsed
2 garlic cloves finely chopped
salt & pepper, to taste
300g beef chipolata sausages, extra lean
2 cups (80g) baby spinach leaves (or kale)
1⁄2 lemon
1 tbs basil pesto
2 sprigs of fresh basil leaves picked (optional)
Preheat oven to 355°F/fan-forced 325°F.
Place tomatoes in a medium oven proof dish or skillet. Rinse the empty can with the water and add to the dish.
Add beans and garlic, season with salt and pepper and stir to combine.
Gently nestle sausages into the dish and bake for 45 minutes or until sausages are golden brown.
Just before serving, place spinach and a pinch of salt in a bowl, cover with boiling water and set aside for a few minutes to wilt. Drain well and squeeze over lemon juice.
Dollop pesto over sausages, top with basil leaves (if using) and serve with wilted spinach.
Energy (kJ)
1855 kJ / 444 cals
Protein
30.7 g
Fat
18.5 g
Sat. Fat
6.7 g
Carbs
29.6 g
Sugar
10.6 g
Fiber
17.5 g
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