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

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• KMarzal

  13 October 2009

  KMarzal rated this recipe

  

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• Fiona

  18 October 2009

  Fiona rated and commented on this recipe

  

  I really enjoyed this, so did the rest of my tribe who usually aren't a fan of beans. I didn't add any sugar, but added a splash of red wine and some mushrooms which were lurking in the fridge, I served it with mash and veg this time, but will try it with pasta when I make it again.

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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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Serves 4

Preparation 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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