Sausage, French Beans & Cider

I don't want to get boxed as a one pot wonder, as having an aversion to more than two pans or a blender or a kitchen aid. No, I like all of those things but I do think one pot cooking is a very friendly way to approach food. It suited me last night. I'm trying to encourage my baby to eat more than rhubarb yoghurts and I though he might like a sausage. 

I thought it was delicious. Nick thought it was delicious. Jasper quite liked it. 

SAUSAGE AND FRENCH BEAN TRAY BAKE WITH CIDER & CANNELLINI BEANS

Prep Time – 10 minutes

Cook Time – 40 minutes

Serves 4

Ingredients

8 x Good quality Sausage

1 onion, finely sliced

125g French beans, topped but with their tails left on

250ml Sweet Cider

300g tinned Cannellini beans, washed

1 large tbsp. Dijon mustard

3 large cloves of garlic, peeled and sliced

A small bunch of Thyme

1-2 tbsp. olive oil  

Method

1/ Preheat the oven to 200C, fan 180C, gas 6. This is a one step recipe. Just combine the sliced onion, French beans, cannellini beans, thyme, mustard, garlic, most of the bunch of thyme and cider in the base of a small roasting pan.  

2/ Lay the sausages on top of the vegetables, drizzle each with a little oil and cook for 20 minutes or until the sausages are just beginning to brown. Remove the tray from the oven (carefully so the cider doesn’t tip everywhere!) and turn each of the sausages over so the other side has a chance to brown. Season the upturned side with salt and pepper.

3/ Return to the oven and cook for a final 20-25 minutes until the sausages are cooked through. Serve immediately sprinkled with the remaining fresh thyme.