Sausage & bean pot

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olive magazine

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Recipe by olive magazine

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1. Heat a little oil in a large pan, add the sausages and gently cook for 10 minutes until evenly browned, then remove from the pan. Add the bacon and onion and cook for 5 minutes, then add the garlic and cook for a further minute. Pour in the passata, add the beans, paprika and sugar, then season and mix well. Return the sausages to the pan, bring to a simmer and cook everything together for a further 15 minutes.

Know-how

The smoked paprika in this dish adds a sweet and smoky flavour that kids love. Use really good-quality sausages and adults will appreciate it even more.

Per serving

601 kcalories, protein 25.5g, carbohydrate 40.7g, fat 38.6 g, saturated fat 12.1g, fibre 5.4g, salt 4.82 g

Latest comments and suggestions

• caroline

  05 November 2007

  caroline rated this recipe

  

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• katieatkinso

  12 November 2007

  katieatkinso rated and commented on this recipe

  

  I added a glug of white wine before adding the passata etc... After cooking on the hob for 15 mins I sprinkled parmesan & breadcrumbs on the top and placed in the oven for about 20 mins to give a cassoulet twist- delicious!

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• starlycarly

  09 December 2007

  starlycarly rated and commented on this recipe

  

  Lovely! I had to use less paprika second time round though as it was a little too hot when i used 1 tbsp.

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• Jacs

  10 December 2007

  Jacs rated and commented on this recipe

  

  nice & easy!!

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• Carl

  26 February 2008

  Carl commented on this recipe

  I did water down the pasata as I thought it was too rich, I added some pasta bows and put in the oven on a low heat for about 40 minutes, served with crusty bread, really good!

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• Judith

  28 February 2008

  Judith rated and commented on this recipe

  

  I used baked beans as it's all I had, added some sweetcorn for an extra vege boost, and a pinch of cayenne for a kick. It went down pretty well with 4 hungry students!

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• JanetHannam

  24 April 2008

  JanetHannam rated and commented on this recipe

  

  Excellent. I added chickpeas and some red wine on the second and third time of making

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• recipes

  28 April 2008

  recipes rated and commented on this recipe

  

  Nice home-made equivalent of baked beans - was a little bit sweet, so will probably omit the sugar next time. I also added some worcester sauce

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• Julandrew

  30 April 2008

  Julandrew commented on this recipe

  Use good quality sausages and brown them well (otherwise the skins go a bit tough) and more beans would have made it a bit more substantial.

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• mrsbrimmell

  01 July 2008

  mrsbrimmell rated and commented on this recipe

  

  Beautifully rich smoky flavours. Other half loved it and he's not usually a fan of beans. Simple and quick to make. Will def be one I do again.

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• Louise

  04 September 2008

  Louise rated and commented on this recipe

  

  This is wonderful, can't wait to do a vat of it for bonfire night. i agree that it needs two tins of beans and i might reduce the amount of smoked paprika slightly next time as it is very strong. Also, i find baking the sausages in the oven works better.

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• pipyb

  15 October 2008

  pipyb rated and commented on this recipe

  

  Made a few changes to this recipe, I used black treacle instead of brown sugar, gives a nice rich finish that isn't too sweet, used regular paprika instead of smoked(not as pungent) used mixed beans Cannellini, barlotti and red kidney.. have also made this with low fat sausages & only used 2 rashers of bacon, reduced calories and fat considerably and it was still great!!

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• Cookery Book

  06 November 2008

  Cookery Book rated and commented on this recipe

  

  The best bangers n' beans out there! Great for parties / cold winter evenings / or just for using up those random tins of cannellini beans everyone's got at the back of the cupboard....

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Ingredients

• olive oil
• 8 sausages
• 6 rindless bacon rashers, chopped
• 2 garlic cloves , crushed
• 700ml passata (or use 2x 400g tins chopped tomatoes)
• 400g tin of cannellini beans , drained and rinsed
• 1 tbsp smoked paprika
• 1 tbsp dark brown sugar
• 1 onion , roughly chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• olive oil
• 8 sausages
• 6 rindless bacon rashers, chopped
• 2 garlic cloves , crushed
• 700ml passata (or use 2x 400g tins chopped tomatoes)
• 400g tin of cannellini beans , drained and rinsed
• 1 tbsp smoked paprika
• 1 tbsp dark brown sugar
• 1 onion , roughly chopped

Per serving

601 kcalories, protein 25.5g, carbohydrate 40.7g, fat 38.6 g, saturated fat 12.1g, fibre 5.4g, salt 4.82 g

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