Warming sausage and bean bake recipe

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
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Customer recipe by Lucy Nelson
Added 83 months ago

Preheat the oven to 180° C.

Brown the sausages then set aside in a deep sided casserole dish.

Place the garlic and onion into the pan and fry gently for about 5-8 minutes until soft. Add the tomato puree and chilli and coat the onions and garlic and allow to cook for about 2-3 mins (until it goes nice and orangey).

Add the carrots and mix to coat with the tomato, add the mushrooms and aubergines, making sure they are coated evenly with the tomato. Season.

Add the tinned and sundried tomatoes, baked beans and hot stock, bring it up to temperature then when everythings bubbling tip into the casserole dish, making sure the sausages sit under the liquid. Cover and bake for 40 minutes or until the carrot is cooked.

Serve with jacket potatoes, crusty bread or pasta and top with mature chedder.


This is quinessentially student fodder which was borne out of having little money and only the basics in my cupboard, any left overs can be frozen and defrosted in a microwave when you need it fast! While I might have shrugged off the messy digs, late nights and early lectures I have kept this recipe which has now evolved into a meal in its own right.

Perfect for cold winter nights in and spicy enough to warm your cockles! Not only that if you use veg friendly sausages and use veg friendly stock it's actually a vegan meal fit for all without tasting like any one's missing out!!!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 8 sausages (substitute for vegan friendly if necessary)
  • 1 baked beans
  • 400g tinned chopped tomatoes
  • 2 cloves of garlic
  • 1 onion peeled and sliced
  • 1/4 of chopped red chilli or a pinch of dried chilli flakes
  • 100g mushrooms quatered
  • 2 carrots diced
  • 1/2 aubergine diced
  • 1 heaped tbsp tomato puree
  • 4 sundried tomatos
  • 200ml hot veg stock
  • 100g grated mature chedder, to serve

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