Sausage and White Bean Traybake with Peppers

British

Medium · Hot

Sausage and White Bean Traybake with Peppers

Everything into one deep tray — white beans, sausage, bell pepper, yellow onion, a heavy dusting of smoked paprika — and into a hot oven to let the sausage fat do the work. The beans at the edges go slightly crisp, the pepper softens and sweetens, and the whole tray comes out smelling of a Spanish kitchen at its most unguarded. Dinner without ceremony.

Recipe by

Anxo Rivera

The Pulpeiro

Prep

15 min

Cook

30 min

Total

45 min

Method

Prep

Preheat the oven to 200°C (400°F). Cut each bell-pepper in half, remove seeds and ribs, then slice into strips. Dice the tomato. Peel and finely slice the garlic and onion.

Sear the Sausages

In a large oven-safe skillet or roasting tray, heat 3 tbsp olive-oil over medium-high heat. Add the sausages and cook, turning occasionally, until browned on all sides, about 6-8 minutes. Remove sausages and set aside.

Build the Traybake

In the same tray over medium heat, add the onion and garlic. Cook, stirring, until softened and fragrant, about 3 minutes.

Add the bell-pepper strips and cook for 2 more minutes until slightly softened.

Pour in the white-beans and diced tomato. Nestle the seared sausages back into the tray among the beans and peppers.

Season and Roast

Sprinkle smoked-paprika, black-pepper, and salt evenly over everything. Toss gently to coat the beans and peppers.

Transfer to the oven and roast for 25-30 minutes, until sausages are cooked through and the beans have started to caramelize at the edges, with the peppers lightly charred.

Finish

Remove from oven. Drizzle generously with 2 tbsp olive-oil.

Scatter fresh parsley over the top and serve straight from the tray.

Nutri-Score

Excellent balance

A–E · lower is better · score -8

Calories

628

per serving

Source of protein · 29gSource of fibre · 9gLow sugar · 7g

Protein

29g

Carbs

72g

Fat

26g

Sat. fat

Fiber

Sugar

Sodium

861mg

Gluten FreeDairy FreeHeart HealthyDiabetes FriendlyHigh ProteinHigh Fiber

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Low impact

A–E · lower is better · includes estimates

kg CO₂e

0.7

per serving

BCarbonAEU all-round· carbon sets the grade

Water

0.5m³

Runoff

0.06g P

Sausage drives 35% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderJuicyCaramelized

Aromas

SmokyHerbalSavoryEarthy

Kitchen Equipment

Primary Tool

Roasting Tray

Roasting TrayTongs Chef Knife Cutting Board Measuring Spoons

Counter FootprintMedium

Techniques

Searing Sauteing RoastingCaramelizing

Safety & Storage

Cooking Temperature

Sausages must reach an internal temperature of 160°F (71°C) minimum. The 25-30 minute roast at 200°C (400°F) should achieve this, but verify with a probe thermometer to ensure food safety.

Cross Contamination

Raw sausages harbor bacteria. Use separate cutting boards and utensils for raw meat preparation, or thoroughly sanitize all contact surfaces before use with other ingredients.

Handling

After searing raw sausages, avoid touching other ingredients or cooked surfaces until hands are washed. The rendered fat can spread contamination if handled improperly.

Storage

Cooked traybake should be refrigerated within 2 hours of cooking. Store in airtight containers and consume within 3-4 days. Reheat to 165°F (74°C) before serving leftovers.

Shelf Life

Raw sausages should be used by the use-by date on packaging. Cooked dish maintains quality for up to 4 days refrigerated. Do not leave at room temperature for more than 2 hours total.

Allergen Warning

Commercial sausages frequently contain multiple hidden allergens (gluten, dairy, eggs, soy). Always verify specific brand ingredients or contact manufacturer for allergen-free alternatives if serving sensitive individuals.

Pro Tips

Technique

Let the sausages brown properly in the hot pan before you move them—that caramelization is where the flavor lives. Don't rush it or crowd the pan.

Equipment

A wide Dutch oven or heavy roasting tray works best here; you want to sear the sausages and then roast everything together in the same vessel so the flavors marry.

From the chef

Sausages browned in the pan, then everything into one deep tray — white beans, bell pepper, yellow onion, a heavy dusting of smoked paprika — and into a hot oven to let the sausage fat do the work. The beans at the edges go slightly crisp, the pepper softens and sweetens, and the whole tray comes out smelling of a kitchen at its most unguarded. A drizzle of olive oil and a handful of parsley at the end, and you are feeding four without fuss or ceremony. The kind of dish that fills the house with something better than perfume and asks nothing of you except a little patience while the oven runs.

Anxo RiveraThe Pulpeiro

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TagsWeeknight DinnerHeartyComfort FoodProtein RichOne PanMediterranean Influence

AllergensGlutenMilkEggsSoy

Source: generated · May 30, 2026