Name: Colin’s sausage and bean bake is the ultimate comfort food
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 300g dried white beans; 2 Tbsp olive oil; 1 chorizo (mild or spicy), chopped; 100g pancetta, chopped (or smoked streaky bacon); 6 beef or pork sausages; 2 brown onions, roughly chopped; 4 cloves garlic, chopped; 2 carrots, roughly chopped; 1/2 bunch sage, finely chopped; 1/2 bunch thyme, finely chopped; 1 piece parmesan rind; 1 1/2 litres (6 cups) chicken stock; Sea-salt flakes and freshly ground pepper, to season; 320g punnet mixed cherry tomatoes; 50g fresh breadcrumbs; 50g finely grated parmesan, plus extra to serve; Fried sage leaves, to serve

Perfect for the cooler weather, this sausage and bean bake is pure comfort food. With pancetta, sage, thyme and parmesan, this recipe is packed so full of winter flavours, you’ll stop dreaming about summer altogether.

Ingredients

300g dried white beans

2 Tbsp olive oil

1 chorizo (mild or spicy), chopped

100g pancetta, chopped (or smoked streaky bacon)

6 beef or pork sausages

2 brown onions, roughly chopped

4 cloves garlic, chopped

2 carrots, roughly chopped

1/2 bunch sage, finely chopped

1/2 bunch thyme, finely chopped

1 piece parmesan rind

1 1/2 litres (6 cups) chicken stock

Sea-salt flakes and freshly ground pepper, to season

320g punnet mixed cherry tomatoes

50g fresh breadcrumbs

50g finely grated parmesan, plus extra to serve

Fried sage leaves, to serve

Method

Step 1

Place white beans in a large bowl and cover with water. Leave to stand overnight.

Step 2

Preheat oven to 220°C/ 200°C fan-forced. Heat 1 tablespoon oil in a large flameproof baking dish on medium heat. Cook chorizo and pancetta, stirring, 5–10 minutes, until golden and flavour releases. Add sausages. Cook for 5 minutes, then remove sausages to a plate.

Step 3

Add onion, garlic, carrot and herbs. Cook on medium heat for 10 minutes, stirring occasionally, until vegetables are tender. Stir in drained beans, parmesan rind and enough stock to cover. Simmer, covered, for 30 minutes or until beans are tender, adding more stock as needed. Season.

Step 4

Return sausages to dish along with the tomatoes. Scatter with breadcrumbs and grated parmesan. Bake 10 minutes or until sausages are cooked and breadcrumbs are golden.

Step 5

Serve with extra grated parmesan and fried sage leaves.

Cook’s tip

Use up leftover stale bread to make your own breadcrumbs. Just roughly chop, then pulse in a food processor. Freeze leftover crumbs to use later.

white bean bake in casserole pot with cherry tomatoes and fish — *(Photography: Tim Roberts, Styling: Michele Cranston)*

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

Ingredients

Method

Cook’s tip

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