Smoked Sausage & Pit Beans
With Cheesy Ciabatta
- Sulphites
- Milk
Ingredients
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
2 unit(s)
Ciabatta
1 carton(s)
Mixed Beans
1 carton(s)
Finely Chopped Tomatoes
30 grams
Tomato Puree
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 pot(s)
Smoked Paprika
1 unit(s)
Red Onion
64 grams
BBQ Sauce
Nutrition Values
Cooking Steps
Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the beans in a colander.
In a large bowl, mix the beans, chopped tomatoes, tomato puree, BBQ sauce, garlic and smoked paprika. Season with salt and pepper and give it a good mix. Transfer the bean mixture to an ovenproof baking dish (we use a 20cm x 20cm dish for 2 people). Bake on the top shelf of your oven until the tomato has reduced into a rich sauce 45 mins
When the beans have 30 minutes left, pop the sliced onion onto a tray and drizzle on oil and season with salt and pepper. Prick each sausage twice and put them on top of the onion. Put the tray on your middle shelf in the oven and roast for 20-25 minutes until the sausages are cooked. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.
Meanwhile, grate the cheddar and slice the ciabattas in half length ways as if you were making a sandwich so you have 2 halves each. Evenly sprinkle the cheese between the cut slices of ciabatta.
When everything is 5 minutes away from being cooked, put your cheesy ciabattas on the same tray as the sausages and bake them until the cheese is melted and the ciabatta has started to brown around the edges, 5 minutes.
Carefully take the beans out of the oven, taste them and add salt and pepper if you feel it needs it. Divide them between your bowls. Scatter the roasted onion over the beans and top with the sausage. Place your cheesy ciabattas on the side of your bowl ready to mop up all of the tasty sauce. Enjoy!
