Ingredients
- 2 fennel bulbs (cut into wedges)
- 1 tablespoon olive oil (extra virgin)
- 285 grams beef sausages (6 gluten-free and extra lean)
- 400 grams cannellini beans (rinsed and drained,no-added salt)
- 250 grams tomatoes (cherry tomatoes, halved)
- 1 tablespoon rosemary leaves, fresh and chopped
- 80 ml low-sodium chicken stock (gluten free, 1/3 cup)
- 200 grams green beans
- Basil pesto, to serve (optional)
How to Make
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Step 1: Preheat oven to 200°C/180°C fan forced.
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Step 2: Place the fennel in a large baking dish or roasting pan and drizzle over oil and bake for 25-30 minutes or until slightly golden.
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Step 3: Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat and cook the sausages, turning often, for 2-3 minutes or just until browned.
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Step 4: Add the cannellini beans, tomato, rosemary and stock to the dish and stir to combine and arrange sausages on top and bake for a further 10 minutes and then add green beans and bake for a further 5-7 minutes or until the sausages are just cooked through and green beans are just tender.
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Step 5: Serve topped with dollops of pesto, if using.
We hope you enjoy this recipe!
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