Bonfire bangers & beans
By Emma Lewis
Cooking time
Prep: 10 mins Cook: 1 hrSkill level
EasyServings
Serves 8This comforting casserole is a real crowd-pleaser, great served with jacket potatoes on Bonfire Night
Nutrition and extra info
Nutrition
- kcalories
- 454
- protein
- 23g
- carbs
- 28g
- fat
- 28g
- saturates
- 8g
- fibre
- 5g
- sugar
- 13g
- salt
- 2.66g
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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Method
- 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.
- 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.
Recipe from Good Food magazine, November 2009
Comments, questions and tips
Comments
Absolutely DELISH! We really loved this dish. I used a mixture of pepperoni, chorizo and salami from the ham section of the supermarket instead of bacon because I was lazy and didn't want to start off by frying bacon and it added an extra smokey dimension - totally perfect for a mass feeding session on bonfire night. Definitley a keeper.
Lovely recipe and a great way to fill some hungry stomachs. I added a selection of different types of beans, because that what I had and it turned out wonderfully. Next time I might try adding some smoked paprika and char-grilled peppers. Also very tasty served with jacket sweet potatoes instead of normal potatos
Delicious and gut-warming. Made it last night and followed some of the suggestions by other commentators. Added a bit of red wine towards the end of the cooking and chipotle sause instead of tomato puree. I also added smokey tabasco, crushed coriander seeds and paprika. Had no celery or pepper, but added carrots instead. I also left the bacon out, but added more sausages.
I think this is a great storeboard cupboard recipe. Just use it as a base and bang in what you happen to have at home.