Bramasole

Baked bean & sausage bake

2 x 425g cans cannellini beans, drained
oil
1/2 onion, finely chopped (1 tsp dried onion)
2 x 425g cans tomatoes
3 cloves garlic, roughly chopped (3/4 tsp dried garlic)
3/4 tsp dried mixed herbs
3/4 tsp dried sage
1/3 cup vegetable stock (1/3 cup water & 1/3 teaspoon dried stock)
1 1/2 tsp soft brown sugar
1 1/2 tsp cider vinegar
6 Chicken sausages
bread per serve (freshly baked)

1. Preheat the oven to 220ºC/375ºF/gas 5.
2. Heat 3/4 tablespoon of oil in a a rectangle 30cm x 35cm enamel roasting dish. Add onion and cook until softened.
3. Add tomatoes, garlic, herbs, and stock. Stir in sugar and vinegar.
4. Quickly pinch and twist each sausage into 3 to make it into mini ones, then randomly dot them around your bake, lightly pressing them into the tomatoes.
Bake for 25 minutes.
4. Add beans to tomato sauce.
5. Bake for a further 25 minutes, or until everything is golden, bubbling and delicious.
6. Serve with bread and eggs.