Sausage & smoky bean casserole

WEEKLY INDULGENCE

PREP TIME: 10 MINS COOKING TIME: 35 MINS CALS PER SERVING: 248

FREEZABLE GLUTEN-FREE THIS dish is high in protein, sustaining and delicious – the best combination! Low-fat sausages and mixed beans are light ingredients for this healthy meal that you can enjoy at any time of day.

SERVES 4

3 carrots, peeled and cut into chunks Low-calorie cooking spray 12 low-fat, gluten-free sausages 1 tbsp smoked sweet paprika Sea salt and freshly ground black pepper 4 red onions, cut into six wedges

4 small red peppers or 2 large, deseeded and cut into large pieces

2 portobello mushrooms, cut into thick slices

2 x 400g tins mixed beans in chilli sauce PREHEAT the oven to 220c/200c fan/gas 7. Cook the carrots in a pan of boiling salted water for 5 minutes. (This is just to partly cook them.) Drain and set aside. Spray two large baking trays with low-calorie cooking spray. Place the sausages on the baking tray and sprinkle with a little paprika. Add the partly-cooked carrots to the tray, spray them with low-calorie cooking spray, and sprinkle with paprika. Season. Put the red onions and peppers on the other tray and spray with low-calorie cooking spray and sprinkle with more paprika. Season. Transfer the trays to the oven and cook for 15 minutes, then add the mushrooms to the tray with the peppers and onions. Spray with low-calorie cooking spray and sprinkle with a little more paprika. Continue cooking both trays for another 5 minutes. Remove from the oven and turn it down to 200c/180c fan/gas 6. Transfer all of the cooked veg and sausages to an ovenproof casserole dish and stir in the mixed beans plus the sauce from the tin. Place in the oven for 10 minutes until it is all heated through. Serve.