Rustic butter bean sausage bake

This butter bean sausage bake recipe is the perfect warming family dish for chilly nights. Plus, you can even prepare it a day in advance for an easy, fuss-free dinner

  • 40 mins cooking
  • Serves 4
  • Print


  • 2 teaspoon olive oil
  • 1/2 leek, thinly sliced
  • 4 gluten-free pork sausages
  • 2 x 400g cans butter beans, drained
  • 1 1/2 cup plain tomato passata
  • 2 teaspoon grainy mustard
  • salt & pepper, to season
  • fresh parsley, thyme (or herbs of your choice)
  • lemon wedges, to serve


  • 1
    Preheat oven to 180ºC. Heat some of the oil in a frying pan and saute leek until soft, about 7 minutes.
  • 2
    Meanwhile cook the sausages on all sides in a little oil in a hot frypan just until starting to brown on the outside – about 5 minutes. Remove from heat.
  • 3
    Place beans in an ovenproof dish.
  • 4
    Combine passata, mustard and season with salt and pepper.
  • 5
    Add cooked leeks and passata mix to beans and combine in dish.
  • 6
    Carefully slice sausages in half lengthways and arrange sausage halves on top of beans. Bake for 20 minutes, until bubbling and sausage is cooked through.
  • 7
    Serve with fresh parsley and lemon wedges.


  • This dish can be prepared the night before. Reheat in the oven to brown the tops of the sausages. - PER SERVE: Energy: 428kcal, 1793kj Protein: 22g Fat: 31g Saturated fat: 12g Cholesterol: 83mg Carbohydrate: 12g Fibre: 9g Sodium: 988mg