Bonfire bangers & beans

Bonfire bangers & beans

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(32 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 8

This comforting casserole is a real crowd-pleaser, great served with jacket potatoes on Bonfire Night

Nutrition and extra info

Nutrition 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

  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.

Recipe from Good Food magazine, November 2009

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Comments

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Sweet Pea K's picture
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A lovely family meal which went a long way! Perfect with baked potatoes and a dollop of low fat crème fraiche on top.

Cooking Freak's picture
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Just finished eating this it's lovely I wouldn't change anything. Kids very quite while eating it so it's a family hit. I think using good quality sausages is a must in this recipe.

mareetsyo's picture

Yum! Added paprika, bay leaves and red wine as others suggested, plus a carrot, chopped spinach, marjoram and some red wine vinegar. Substituted half the beans for puy lentils as well and it came up a treat.

chillax's picture

Made an couple of times and is very yummy dish. Definitely recommend trying.

jaysmith's picture
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Lovely! Served it up for a crowd before heading out to see the fireworks and it went down a treat!

strudel's picture
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Cracking recipe. Used some of the reader suggestions too and added smoked paprika and a couple of fresh chillies. Also added a couple of chopped jalapeños and a bay leaf for some depth. Completely agree on less sugar, a little goes a long way.

srscott's picture
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I thought this was nice, but the kids really didn't like the sauce! :-(

beccakettle's picture
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What a great recipe! This has a really moreish sweet smokey flavour. I can't wait to try it again! It was perfect for bonfire night. The only downside is the long list of ingredients...

6dinnersid's picture
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Make this regularly for an easy week day meal. Great for making ahead for the days I am at work. Only way I my husband will eat sausages!

beccakettle's picture
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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.

ldegraft's picture
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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

veritypinkney's picture
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nommy! We added extra black pepper and put a dollop of creme fraiche in the potatoes, very good!

hattiechambers's picture
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I made this for the first time two weeks ago - it was so good we're having it again tonight for bonfire night. It was very popular with all the family, including my fairly fussy children aged 8 and 6. I made it in the mornng and reheated it at supper time; it was delicious.

hchagmark's picture
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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.

tamipenn's picture

loved it really nice added extra spice to it though

embles's picture
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Made without bacon as we didn't have any in, 1 can of cannellini and 1 of borlotti beans.
Still very tasty. Served with sweet potato jackets.

samt1985's picture
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lovely recipe. perfect for dinner after a freezing cold day.

mayjane's picture
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I made this for Bonfire night and it went down really well. I actually grilled the sausages to get a browner effect and cooled both the sausages and the beans and then put the sausages in with the beans and reheated it in the oven after the fireworks. Would definitely make it again

sionedgoch's picture
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I made this last night for my Firework party guests. I made it for 12 people so upped the recipe by 50% and used all organic ingredients (except for the Dijon mustard and Worcester sauce). It was a huge success and everyone loved it. Had to pass the recipe on to a few friends too.

kuifke's picture
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Very nice dish with a typical Anglo-Saxon taste. The suggested combination with the oven baked potatoes is perfect

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