Italian Sausage Bean Bake
Your favourite pasta sauce, such as spicy tomato or basil, combines with navy or kidney beans for a quick dinner.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 641 |
| pro | 37 g |
| total fat | 25 g |
| sat. fat | 8 g |
| carb | 69 g |
| fibre | 7 g |
| chol | 57 mg |
| sodium | 2.332 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 45% |
| vit A | 15% |
| vit C | 70% |
| folate | 63% |
-
1 tsp (5 mL) vegetable oil
4 lean italian sausages (about 1 lb/500 g)
1 onion, sliced
Half sweet red pepper, chopped
2 cans (19 oz/540 mL each) navy beans, drained and rinsed
1 jar (675 mL) pasta sauce
1 slice whole grain bread
1 tbsp (15 mL) chopped fresh parsley
1 tbsp (15 mL) butter, melted
Preparation:
In large heatproof skillet, heat oil over medium-high heat; brown sausages, turning once, about 5 minutes. Set aside on plate; drain off any fat. Cut into 3/4-inch (2 cm) thick slices.
In same skillet, fry onion and red pepper over medium heat until onion is softened, about 4 minutes. Return sausages to pan. Stir in beans and pasta sauce; bring to boil.
Meanwhile, in food processor, whirl bread into fine crumbs. Add parsley and butter; pulse to moisten. Sprinkle over beans. Bake in 450°F (230°C) oven until bubbly and topping is golden, about 10 minutes.
Source
Canadian Living Magazine: April 2004
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