Sausage, Bean, and Roasted Med Veg Casserole
Sausage, Bean, and Roasted Med Veg Casserole

Ingredients

Method

  • 1 red capsicum, cut into chunks
  • 2 carrots, sliced
  • 2 red onions, sliced
  • 8 chipolata sausages or similar, cut into thirds
  • 400g can of cherry tomatoes
  • 400g can of haricot or cannellini beans, drained
  • 200ml chicken stock
  • 2 tsp Dijon mustard
  • 100g peas
  • Cooked brown rice, to serve
  • Preheat the oven to 220C. Drizzle the capsicum, carrots, and onion in a little oil, season well, and roast for 15 mins in a deep baking dish. Chuck in the sausages, and roast for 10 mins more.
  • Reduce the heat to 200C, then tip in the tomatoes and beans, and stir in the stock. Cook for 35 mins, then stir in the peas and mustard, and cook for 5 further minutes. Serve piping hot with cooked brown rice, and enjoy!
1 hr
4 serving
This recipe pairs perfectly with the Pete's Pure Pinot Noir 2021 from Murray Darling, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box