Sausage and White Bean Traybake

A traybake is the answer to a hectic evening. Everything goes onto one tin, the oven does most of the work, and you are left with just one pan to wash. This version combines browned sausages with sweet roasted peppers and creamy white beans in a smoky tomato sauce. It is hearty enough for a hungry family, and it relies largely on things you may already have in the cupboard.

Why it works so well

Roasting concentrates flavour. The sausages brown and release a little fat, which coats the vegetables and helps them caramelise at the edges. When you add the tinned tomatoes and beans part way through, they bubble into a rich, rustic sauce that soaks up the juices from the tin. Because the beans and tomatoes come from the cupboard, it is also a good example of the kind of meal that a well-stocked pantry makes possible, something we explore in our piece on store-cupboard staples worth having.

Choosing your ingredients

Good-quality sausages make a real difference, but any type will do, including vegetarian ones. Cut the vegetables into similar-sized pieces so they cook evenly. Red onions and peppers add sweetness and colour, but you can swap in courgettes, aubergine or mushrooms if you prefer. Cannellini beans are lovely and creamy, though butter beans or haricot beans work equally well.

Method notes

Give the sausages and vegetables room on the tin. If the tin is too crowded, they steam rather than roast, and you miss out on the browning. Use a large roasting tin, or divide everything between two. After the first 20 minutes, the sausages should have begun to colour. Stir in the paprika, tomatoes and drained beans, then return the tin to the oven.

The second stage lets the sauce thicken and the sausages finish cooking. Always check that the sausages are cooked all the way through, with no pink in the middle, and that the dish is piping hot before serving. If the sauce looks too dry, add a splash of water; if it is too loose, leave it in for a few more minutes.

Variations

This recipe is easy to adapt:

• Use chorizo instead of some of the sausages for a spicier flavour.
• Add a handful of spinach or kale for the last five minutes.
• Stir in a spoonful of mustard or a splash of Worcestershire sauce for depth.
• Top with grated cheese in the last few minutes for a golden finish.
• Replace the paprika with dried oregano or thyme for a more herbal flavour.

What to serve with it

Crusty bread is perfect for mopping up the sauce. Mashed potato, rice or a simple green salad also go nicely, particularly if you are feeding a larger group. A spoonful of yoghurt or a little grated cheese on top adds a cooling, creamy finish.

Leftovers

Let any leftovers cool, then store them in the fridge in a covered container and eat within a couple of days. Reheat until steaming hot all the way through. The leftovers also work well stuffed into a baked potato or spooned over toast for lunch.

Frequently asked questions

Can I make this with frozen sausages? It is best to defrost them fully first, so they cook evenly. Always follow the packet instructions for safe cooking.

Can I prepare it in advance? Yes. You can chop the vegetables and keep them in the fridge, then assemble and roast when you are ready to cook.

What can I use instead of cannellini beans? Butter beans, haricot beans or even chickpeas work well, and all of them are easy to keep in the cupboard.