Bonfire bangers & beans

Recipe uploaded by

Emma Lewis

7 ratings

Recipe by Emma Lewis

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1. Video tutorial: Chopping an onion

1. Heat 2 tbsp oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.
2. Meanwhile, heat oven to 190C/170C fan/ gas 5. Toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes (see 'Goes well with'). Can be made up to 2 days in advance and reheated in a low oven or on the hob.

454 kcalories, protein 23g, carbohydrate 28g, fat 28 g, saturated fat 8g, fibre 5g, salt 2.66 g

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• MarkMumford

  28 October 2009

  MarkMumford rated this recipe

  

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• Beth

  02 November 2009

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• welshgirl

  05 November 2009

  welshgirl commented on this recipe

  Great recipe but I pepped it up a bit. I used Beef sausages & added a beef oxo, 2 crushed dried chillies & a pinch of smoked paprika. I found that these added extras brought out a bit more warmth and spice, just perfect for a night around the fire.

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• welshgirl

  05 November 2009

  welshgirl rated this recipe

  

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• JOOLES

  05 November 2009

  JOOLES commented on this recipe

  This sounds wonderful, we love sausages especially my fella so its always nice to find different ideas to do with them. And to be able to prepare this in advance is always an added bonus. I have lots of sweet potato's at the moment so i will make sweet potato mash to go with this, also i will take on board what welshgirl added to hers and i will do the same.x

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• Pj

  05 November 2009

  Pj rated and commented on this recipe

  

  Fabulous & I don't even like beans! I differed from the recipe by adding pork chipolata sausages, a jar of roasted peppers, rosemary instead of thyme and smokey bacon lardons. Great prepare ahead meal which was loved by 3 generations of my family. Definitely make again.

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• Lisa

  06 November 2009

  Lisa rated and commented on this recipe

  

  This was delicious. I didn't quite have enough sausages so I added some chorizo chunks (I know that is a sausage) which went down very well with all of the family. YUM

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• JOOLES

  09 November 2009

  JOOLES commented on this recipe

  I would like to make this in advance and then reheat for Sat night. Has anyone else made this in advance and reheated? Im just worried that because of the beans the sauce may go quite thick after it has been allowed to go cold and then reheated, (i guess i could always add a bit of stock or white wine, should this happen.) And also is it better on the hob to reheat or in the oven??

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• chloe

  09 November 2009

  chloe commented on this recipe

  I made this on saturday - i prepared it in the afternoon although didn't do the cooking in the oven bit until later - i then popped some jacket potatoes in the oven whilst we went and watched some fireworks and then when we got back stuck the bangers and beans in the oven for half an hour so it was all ready soon after we got in! Great to prepare ahead and very warm and comforting after a night out in the cold! Everyone enjoyed it and I would definitely make it again! I followed this with 'olives' sticky toffee pud which can be found on this site and that also went down a storm!

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• chloe

  09 November 2009

  chloe rated and commented on this recipe

  

  Always forget to rate it! Definitely worth top marks!

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• Frantic Flapjack

  13 November 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was really lovely but far too much sugar. A teaspoon would have been enough. Good with grated Cheddar cheese sprinkled on top.

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Ingredients

• 3 tbsp vegetable oil
• 1 onion , finely chopped
• 2 celery sticks, finely chopped
• 4 rashers streaky bacon , chopped
• 1 tbsp tomato purée
• 2 x 400g cans chopped tomato
• 2 tbsp dark brown sugar
• 2 tsp Dijon mustard
• 2 thyme sprigs
• 2 tsp Worcestershire sauce
• 2 x 400g cans cannellini beans , rinsed and drained
• 2 red peppers , deseeded and chopped
• 2 x 450g packs herby sausages
• handful parsley leaves, chopped, to serve (optional)

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 1 hr

Ingredients

• 3 tbsp vegetable oil
• 1 onion , finely chopped
• 2 celery sticks, finely chopped
• 4 rashers streaky bacon , chopped
• 1 tbsp tomato purée
• 2 x 400g cans chopped tomato
• 2 tbsp dark brown sugar
• 2 tsp Dijon mustard
• 2 thyme sprigs
• 2 tsp Worcestershire sauce
• 2 x 400g cans cannellini beans , rinsed and drained
• 2 red peppers , deseeded and chopped
• 2 x 450g packs herby sausages
• handful parsley leaves, chopped, to serve (optional)

454 kcalories, protein 23g, carbohydrate 28g, fat 28 g, saturated fat 8g, fibre 5g, salt 2.66 g

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