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Member recipe

Bangers and beans in a pan

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Serves 4

An easy mid-week meal

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  • 1 tbsp vegetable oil
  • 454 g pack sausages, each sausage chopped into three
  • 1 small onion, chopped
  • 3 carrots, chopped into thick slices
  • 2 x 410 g cans mixed beans, drained and rinsed
  • 400 ml chicken stock
  • 1-2 tbsp Dijon mustard
  • small handful of fresh parsley, chopped


    1. Heat the oil over a high-ish heat in a wide, shallow pan, with a lid.
    2. Cook the sausgages for 5 mins, stirring occasionally, until they are browned on all sides.
    3. Add the onion, carrots and cook for 5 mins. Tip in the beans, give everything a good stir, then pour in the stock and bring to the boil, stirring.
    4. Cover and simmer for 10-15 mins, until the carrots are tender. Stir in the mustard and parsley.
    5. Serve with crusty bread.

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