BBQ Bean and Sausage Bake
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 419
- Carbs 43G
4 Servings
Ingredients
- low-calorie cooking spray
- 6 reduced-fat sausages (approx. 300g), sliced into 4 pieces
- 1 red pepper, deseeded and diced
- 1 medium carrot, peeled and diced
- 80 g courgette, diced
- 2 tbsp BBQ seasoning
- 1/2 tbsp smoked paprika
- 1/2 tsp oregano
- 1 tbsp garlic granules
- 410 g tin baked beans
- 400 g tin kidney beans (approx. 240g once drained and rinsed)
- 150 g tin sweetcorn (approx. 140g drained)
- 400 g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp Henderson's relish
- 1 tbsp granulated sweetener
- salt and freshly ground black pepper, to taste
Instructions
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Preheat the oven to 180ºC.
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Spray an ovenproof dish with low-calorie cooking spray. Then add the sausages, pepper, carrot, and courgette.
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Sprinkle over the BBQ seasoning, paprika, oregano, and garlic. Mix to coat. Cook in the oven for 15 minutes.
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Add the beans, kidney beans, chopped tomatoes, sweetcorn, tomato puree, Henderson's relish, and sweetener. Mix well, then return to the oven for 25 minutes.
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The sausages and vegetables should be cooked through, and the sauce thickened. Season to taste with salt and pepper. Then serve!