This dish recently made it on our menu in our household, often for a sunday night. Â It is a great dish for many reasons:
- It is a real no stress dinner, super mega easy to do;
- Everyone likes it;
- It makes use of pantry items (all these cans of bans my husband likes to buy when he does a grocery top up), in other words, all you need from the fridge is sausages!
Depending on the numbers to feed, I serve it with or without soft polenta.
Ingredients:
- 2 cans of beans of your choice: red kidney, mixed beans, chick peas, white beans, ….although no breakfast ready baked beans please
- 1 can of crushed tomatoes (or whole, you can cut them roughly)
- If the beans are in brine, i.e. not in brine (our were mexican salsa recently), one jar of past sauce of your choice
- 1 to 2 sausages per person (I also like to use lamb forequarter chops)
- one onion
- 2 small zucchini if available
- rosemary or thyme from the garden
Method:
- Open the tins of beans, rinse under water except if in tomato sauce.
- Place in a large roasting dish, the beans, the sliced onion, the can of tomatoes, the sliced zucchini and the jar of pasta sauce (if using).
- Place the meat thoughout.
- Season with salt and pepper
- Bake on oven 200°C for 30 to 45 minutes (until the meat is cooked)
For the soft polenta
Boil one cup of milk with three cups of water and 1 tsp of salt. When it is boiling, add in rain, one cup of polenta  (corn semolina).  Stir with a whisk or wooden spoon, reduce the heat to half and cook for fie minutes.  If the mix dries out too much, add a little water. Set aside. Add 1/2 cup of grated cheese. Stir. Serve.
