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