4.0
(1 review)
Hearty one-pan stew of browned sausages, creamy white beans, tomatoes and kale.
This is the traybake I make when I want maximum flavour for minimum washing up: smoky paprika chicken roasting over sweet peppers and potatoes that soak up all the spiced, garlicky juices. Everything cooks on one tray while you get on with your evening. Crisp skin, tender potatoes, zero fuss.
Prep 15 min
Cook 45 min
Total 60 min
Easy
- 6 Sausages
- 1 Onion
- 2 cloves Garlic
- 1 tsp Smoked Paprika
- 400g Chopped Tomatoes
- 400g Cannellini Beans
- 200ml Chicken Stock
- 2 handfuls Kale
- 2 tbsp Olive Oil
Preparation
- Heat the oil in a large deep frying pan and brown the sausages all over, then lift out and slice into chunks.
- In the same pan, soften the chopped onion for 5 minutes, then add the garlic and smoked paprika and cook for a minute.
- Return the sausages with the chopped tomatoes, drained beans and stock. Simmer for 12-15 minutes, until thickened and the sausages are cooked through.
- Stir through the kale and cook for 2-3 minutes until wilted.
- Season to taste and serve with crusty bread.
Tips from the ZestyPlate Kitchen
- Keep the chicken skin-side up and clear of the veg so it crisps rather than steams.
- Don't crowd the tray - use two if needed so everything roasts instead of stewing.
- Bone-in, skin-on thighs give the juiciest result and the best flavour in the tray.
- A pinch of dried chilli or smoked hot paprika adds a gentle kick.
Frequently Asked Questions
You can, but it dries out faster. Add it partway through, or reduce the cooking time and check it's just cooked through.
Chorizo is fantastic here, as are cherry tomatoes or chunks of courgette added in the last 20 minutes.
The juices should run clear and the thickest part should reach 75°C. The skin will be deeply golden and crisp.
Ratings & Reviews
4.0
(1 review)
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Jun 15, 2026
Just loved it
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