FRANKS AND BEANS
RECIPE TYPE
Pork
SERVES
SERVES4
Prep: 10 min
Cook: 25 min
Ingredients
1 pkg (about 450g) Longo’s Ready for Sauté Vegetables or Mixed Peppers
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
Pinch each salt and pepper
1 pkg (500g) Longo’s Mild Italian Pork Sausages
1 can each (398mL) Longo’s Organic Red Kidney Beans and Longo’s Organic Cannellini Beans, drained and rinsed
1 1/2 cups Longo’s Essentials Vegetable Broth
2 Longo’s Essentials Bay Leaves
2 sprigs fresh Longo’s Organic Thyme
Longo’s Sourdough Boule (optional)
Directions
Toss vegetables with oil, salt and pepper. Spread evenly on baking sheet lined with parchment paper. Place sausages on top and roast in preheated 425°F oven for about 25 minutes, turning once, until thermometer inserted into sausages registers 160°F and vegetables are golden.
Meanwhile, in saucepan, combine beans with broth. Add bay leaves and thyme. Bring to a simmer and cook for about 15 minutes or until broth reduces slightly and beans start to become creamy. Remove bay leaves and thyme. Spoon beans onto plate, top with sausage and serve vegetables alongside.
Serve with bread, if using.
NUTRITIONAL INFORMATION
Protein 37g | Fibre 10g |
Fat 17g | Sugar 5g |
Carbs 36g | Sodium 1290mg |
