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20 • minutes
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4 • serves
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Smoked Veggie Sausage & Chilli Baked Butter Beans

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  • tick8 vegetarian sausages (we love Bean Supreme)
  • For the baked butter beans
  • tick1 onion, chopped
  • tick2 cloves garlic, minced
  • tick2 tsp Chantal Organics Extra Virgin Olive Oil
  • tick1 can Chantal Organics Butter Beans
  • tick1 can Chantal Organics Chickpeas
  • tick1 can Chantal Organics Tomatoes Chopped
  • tick1 tsp golden sugar
  • tick1 tsp Chantal Organics Tamari Soy Sauce
  • tick1 tsp smoked paprika
  • tick½ tsp cayenne peppe
  • tick½ tsp ground cumin
  • tick2 dried bay leaves
  • tickA handful of chopped fresh thyme (we love Superb Herb)
  • tickSalt & black pepper
  • tickLe Creuset casserole dish to cook and serve this dish


  • Step 1.

    Heat a casserole dish over medium high heat. Cook onion and garlic with a drizzle of olive oil until soft for 3 minutes or so. Add cayenne pepper, cumin, smoked paprika, then chickpeas and tomatoes. Mix well. Add sugar and soy sauce, place bay leaves on top. Reduce the heat to low, cover the casserole with a lid and let it cook for 10 minutes.

  • Step 2.

    Meanwhile, cook the vege sausages in a fry pan with a drizzle of olive oil , on a barbeque or in the oven. Set aside.

  • Step 3.

    Mix the butter beans in the casserole, arrange the cooked vege sausages in the pan and continue to cook for a further 5 minutes or so until everything is heated through.

  • Step 3.

    Make the Avocado Smash. Place the flesh of one ripe avocado in a bowl. Add the lime juice, coriander, salt and pepper. Mash with a fork.

  • Step 4.

    Top the avocado smash on the bean & sausage, garnish with thyme. Serve with some lime wedges.

  • Serving suggestions

    1 Avocado (we love NZ Avocado), a handful of fresh Coriander (we love Superb Herb), lime wedges

Chantal Organics Products used

Chopped Tomatoes
Extra Virgin Olive Oil
Butter Beans
Tamari Soy Sauce

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