Bean & bangers one-pot

Bean & bangers one-pot

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(22 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Make sausages go further by cooking them in a simple veg-packed stew - no need for any accompaniments

Nutrition and extra info

Additional info

  • Can be frozen before adding peas
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
569
protein
35g
carbs
41g
fat
31g
saturates
9g
fibre
11g
sugar
13g
salt
2.81g

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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Method

  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.

Recipe from Good Food magazine, April 2009

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Comments

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kellylgunn's picture
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Although this doesnt taste that apetising, it is delish! I'm making again next week!

cindy2171's picture
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Great recipe - really quick and tasty. It's very versatile for whatever veggies you have on hand. I used a few splashes of balsamic vinegar instead of the red wine vinegar. Also, I decided to use a smaller amount of dijon (~1 teaspoon) after reading previous comments. I'd probably suggest to add smaller amounts of the mustard gradually to suit your own tastes. If you're not worried about carbs, fresh crusty bread goes very well with the dish :)

emmclean's picture
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Lovely, I went for a spicy twist using piri piri sausages and spicy bean salad (Napolina).

clionaf's picture
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It was ok but nothing special. The flavours didn't seem to marry together very well. I won't be making it again.

rmitter3's picture
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great and flexible for whatever ingredients you have lying around the house... I used lamb sausages, red onion, broccoli, cauliflower, peas, and beetroot. gorge!

carrington's picture
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Made it with chick peas, kidney beans & mung beans. Really deliciously tasty recipe & a lovely idea but I found it was very watery even though I made the stock thicker than suggested.

Ferrari butterfly's picture
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I found the vinegar a bit much.

lourolls01's picture

This was delicious, I added 1 tbsp of mustard as I was unsure of spoiling it due to others comments. Also I decided to cook this in a casserole dish in the oven. So after browning off the sausages I popped everything (except the frozen peas) into the dish and cooked it for 35 minutes at 180°C (350°F, Gas Mark 4)......fabulous!

brownncathy's picture
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Loved this recipe made it for dinner with ordinary sausages, some new potatoes and ran out of mixed beans so drained some baked beans and rinsed before adding them in turned out to be a yummy change to bangers and mash! Will definitely be trying it with all the proper ingredients!

dancingbunny's picture
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This was quite nice and filling, though like some of the other users I think two tablespoons of mustard and vinegar was a bit too much. I didn't have any onion so I put in half a leek that needed using and it was quite nice. A good way to get lots of vegetables into your diet!

hardycat's picture
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Very easy to make and used 3 sausages per person, which was perhaps a suasage too many! Good quality sausages is definitely the way to go and 2 tbsps of mustard was fine by us. My kids, who are quite conservative with their taste, liked it but questioned the use of so many beans... may have to rethink that side things, but otherwise a tasty, wholesome meal.

rongraves's picture
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This is an old favourite - variants have been around since the sixties. I would, however, seriously question the amount of mustard. You sure that's not a typo? I know Dijon isn't as intense as, say, English, but 2 tablespoons is going to dominate.

I'd suggest trying German mustard - the type that generally comes in a half-pint beer glass. Try Aldi. And try a lot less.

peskypeeza's picture
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This was good for a simple, quick midweek tea. I used low-fat sausages and grilled them first so they were cooking at the same time as the onions and carrots which speeded things along. I didn't have any Dijon mustard so used wholegrain instead with a tsp of gravy granules to thicken. Served with petit pains and excellent as no extra veg needed!

jillbrain's picture
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Better with less mustard, 1 tbsp about right, good sausages help, good, filling, warming meal.

heyjosephine's picture
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Yum

bethocallaghan's picture
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Cooked this in the oven for 50 mins instead of on the hob. Very nice.

kimk86's picture
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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!!!

Frantic Flapjack's picture
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Good without the mustard but I used 1 tbsp and no-one liked it.

krbcsaunders's picture
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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.

hamishmum's picture
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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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