Bean & bangers one-pot

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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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• foodie

  29 April 2010

  foodie rated and commented on this recipe

  

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

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• LisaPisa

  29 April 2010

  LisaPisa rated and commented on this recipe

  

  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!

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• Ron Graves

  12 May 2010

  Ron Graves rated and commented on this recipe

  

  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.

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• stephd

  14 May 2010

  stephd rated and commented on this recipe

  

  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.

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• teapot

  28 July 2010

  teapot rated and commented on this recipe

  

  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!

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• Cathy

  29 July 2010

  Cathy rated and commented on this recipe

  

  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!

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• Lou Rolls

  26 August 2010

  Lou Rolls commented on this recipe

  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!

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• LeonJack

  03 September 2010

  LeonJack rated this recipe

  

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• ferraributterfly

  05 September 2010

  ferraributterfly rated and commented on this recipe

  

  I found the vinegar a bit much.

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• Carrington

  26 January 2011

  Carrington rated and commented on this recipe

  

  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.

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• chi3

  27 April 2011

  chi3 rated and commented on this recipe

  

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

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• CF

  16 July 2011

  CF rated and commented on this recipe

  

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

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• emmclean

  18 September 2011

  emmclean rated and commented on this recipe

  

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

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• cindy2171

  18 October 2011

  cindy2171 rated and commented on this recipe

  

  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 :)

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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, sugar 13g, salt 2.81 g

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