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NST kitchen · dinner

Sausage and butter-bean tomato bake

A generous pan of sausages, creamy butter beans and tomato sauce, finished in the oven with rosemary.

Prep (est.)
15 min
Cook (est.)
50 min
Total (est.)
65 min
Base servings
4
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Serving illustration of two browned sausages with butter beans, carrot and onion in a chunky tomato sauce.
Serving illustration, not a photograph.Serving illustration, not a photographed cooking result. Portions and appearance are illustrative; actual results may vary.Original NST visual

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Ingredients

Original recipe: 4

One fixed batch makes 4 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.

Ingredients for 4 servings.

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You will need

  • Oven and hob
  • Deep 28 cm ovenproof sauté pan, oven gloves and heatproof surface
  • Tongs, clean plate, board, knife, scales, measuring jug and food thermometer

Let's make it

The method

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0 of 5 steps marked

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  1. Step 1. Prepare and brown

    Heat the oven to 180°C fan / 200°C conventional. Prepare the vegetables before handling sausages. Heat the oil in the ovenproof pan over medium heat and brown the sausages for 6–8 minutes, turning; they are not yet fully cooked. Move to a plate reserved for partly cooked meat. Wash hands after touching raw sausage.

  2. Step 2. Build the sauce

    Add onion and carrot to the pan and cook for 8–10 minutes, stirring until the onion softens. Stir in garlic, tomato purée, rosemary and paprika for 1 minute. Pour in chopped tomatoes and all the measured water, scraping the base, and bring to a simmer.

  3. Step 3. Add beans and sausages

    Stir in the drained beans and nestle the sausages into the sauce without stacking. Add any juices from their plate. Bring back to a gentle simmer, then transfer the pan to the oven immediately. Do not cool or save the partly cooked sausages.

  4. Step 4. Bake until fully cooked

    Bake uncovered for roughly 25–30 minutes, turning sausages carefully halfway through. Follow any longer packet requirement. Check the centre of the largest sausages with a clean probe for 75°C held for 30 seconds, continuing if necessary. The sauce and beans should be bubbling and hot throughout, and carrots tender. If the sauce dries at the edges, stir in a little extra drinking water.

  5. Step 5. Serve from a safe surface

    Use oven gloves to put the pan on a heatproof surface; its handle stays hot. Use clean tongs and a serving spoon to divide sausages, beans and sauce between four plates. Serve promptly.

Make it work for you

Swaps & variations

  • Cannellini beans can replace butter beans in the same drained weight.
  • Chicken sausages are a different product: use their own full cooking directions and verify a fully cooked centre, rather than relying on the pork timing. Check allergens again.

Recipe notes & sources

Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.

  • FSA cooking guidance

    Cooking endpoints, clean temperature probes and once-only reheating; not validation of these recipes, estimated times or flavours.

    Checked 2026-10-23
  • FSA chilling and defrosting guidance

    Prompt cooling, chilled leftovers and label-led storage; no shelf-life experiment has been conducted by NST.

    Checked 2026-10-23
  • FSA allergen advice for consumers

    Ingredient and precautionary-label checks, including the distinction between vegan and allergen-free; no product certified.

    Checked 2026-10-23

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