Bean & bangers one-pot

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6 ratings

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1. Heat the oil in a large pan. Sizzle the sausages for about 6 mins, turning occasionally, until brown on all sides, then remove to a plate. Tip the carrots and onions into the pan, then cook for 8 mins, stirring occasionally, until the onions are soft. Add the vinegar to the pan, then stir in the drained beans. Pour over the stock, nestle the sausages in with the beans, then simmer everything for 10 mins.
2. Scatter in the frozen peas, cook for 2 mins more until heated through, then take off the heat and stir in the mustard. Season to taste. Serve scooped straight from the pan.

PER SERVING

569 kcalories, protein 35g, carbohydrate 41g, fat 31 g, saturated fat 9g, fibre 11g, salt 2.81 g

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• Jo

  04 April 2009

  Jo rated and commented on this recipe

  

  This made a nice change from bangers & mash & it seemed much lighter so healthier although we did have 3 sausages each! would make a good winter lunchtime dish. Will probably do again but won't rush to do it.

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• Barbara Saunders

  09 April 2009

  Barbara Saunders rated and commented on this recipe

  

  This is a great recipe as you can change the veg and it still tastes good. It's quick and easy the only thing to remember is to use fabulous sausages and not just any old banger as it really makes a difference.

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• Frantic Flapjack

  09 April 2009

  Frantic Flapjack rated and commented on this recipe

  

  Good without the mustard but I used 1 tbsp and no-one liked it.

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• kimk86

  23 April 2009

  kimk86 rated and commented on this recipe

  

  We give this recipe 3.5 for flavour and 4.0 for how easy it was to cook. We agree with 'Jo', definitely a nice change from bangers and mash. Also nice served with rice. Disagree with 'Frantic Flapjack', we thought the mustard gave it a nice kick. 2 tbsp was just the right amount, and I don't usually like mustard!!!

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• Beth

  13 August 2009

  Beth rated and commented on this recipe

  

  Cooked this in the oven for 50 mins instead of on the hob. Very nice.

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• Hey Jo

  28 September 2009

  Hey Jo rated and commented on this recipe

  

  Yum

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Ingredients

• 1 tbsp olive oil
• 8 good-quality pork sausages (Toulouse or Sicilian varieties work well)
• 2 carrots , halved lengthways and sliced
• 2 onions , finely chopped
• 2 tbsp red wine vinegar
• 2 x 410g cans mixed beans in water, rinsed and drained
• 400ml chicken stock
• 100g frozen peas
• 2 tbsp Dijon mustard

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Dairy-free

Can be frozen before adding peas

Ingredients

• 1 tbsp olive oil
• 8 good-quality pork sausages (Toulouse or Sicilian varieties work well)
• 2 carrots , halved lengthways and sliced
• 2 onions , finely chopped
• 2 tbsp red wine vinegar
• 2 x 410g cans mixed beans in water, rinsed and drained
• 400ml chicken stock
• 100g frozen peas
• 2 tbsp Dijon mustard

PER SERVING

569 kcalories, protein 35g, carbohydrate 41g, fat 31 g, saturated fat 9g, fibre 11g, salt 2.81 g

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