Bangers & beans in a pan

Bangers & beans in a pan

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(14 ratings)

Takes 35-45 minutes


Serves 4, but easily doubled or trebled

A new twist on an old favourite, great for an easy after work or after school supper - easily doubled or trebled

Nutrition and extra info

  • Freezable
  • Easily doubled


  • kcal479
  • fat26g
  • saturates8g
  • carbs38g
  • sugars0g
  • fibre10g
  • protein26g
  • salt3.7g
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  • 1 tbsp vegetable oil
  • 454g packet good quality sausage each sausage chopped into three
  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrots, chopped into thick slices



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 celery sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 x 410g cans mixed pulses (or other beans), drained and rinsed under the cold tap
  • 400ml hot chicken or vegetable stock
  • 1-2 tbsp Dijon mustard (or 2 tsp ready-made English mustard), depending on how fiery you want it
  • a small handful of fresh parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • crusty bread, to serve


  1. Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they’re browned on all sides.

  2. Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.

  3. Finish the dish. Stir in the mustard and parsley with any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen – whole or as single portions – for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.

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Comments, questions and tips

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28th Jul, 2019
I've probably made this at least 20 times - it's so good! I try and use good quality sausages because it definitely makes a difference. Any kind of beans work fine, if I don't have much in then I use plain baked beans but I prefer to use mixed beans in chilli sauce. And I use any mustard as well! It's so versatile!
10th Mar, 2015
Very nice. Only had spicy beans so used them and reduced the amount of mustard but still came out to strong mustard taste. So next time I will use a couple of teaspoons of Dijon mustard but will make again.
26th Aug, 2014
I absolutely loved this recipe and pretty much followed it exactly as described above although didn't have any parsley. I would recommend getting some good quality sausages, perhaps some with a little spice as this will enhance the overall flavour. Also, would completely agree that some good crusty bread worked well to mop up the juices! Will definitely cook this again.
pennykins7's picture
23rd Mar, 2014
I absolutely love this recipe. I've made it quite a few times and varied it by using different sausages (my favourite being chilli ones), wholegrain mustard (even used chilli wholegrain) and mixed beans in a taco style sauce or similar. Funny enough, I've still yet to make it with Dijon mustard! I find this dish quick and easy to make, but find it tastes even better made the day before. It tastes great on its own, no need for crusty bread, although I do find a couple of slices of wholemeal toast mops up the sauce just as well. It's certainly a hit with friends and family. My sister even adapted it to suit her vegetarian taste and says she will certainly add it to one of her favourites.
28th Dec, 2013
Not good. Sausages went all mushy and the sauce/gravy was very anaemic looking. a waste of ingredients, put in the bin.
25th Oct, 2013
This is delish on its own but sometimes I add a tin of bake beans
16th Oct, 2012
Used 2 tins of Heinz 5 Beanz and a can of water instead of stock. Didn't require any extra seasoning although paprika could work well. Tastes delicious, really easy to make and extra points for being freezable.
4th Oct, 2010
i used 1 tin mixed beans and 1 tin baked beans worked well. very nice and made lorry loads! will def make againx
31st Mar, 2010
I wasn't sure about this at first as it didn't look too nice in the picture but it was actually really tasty-much better than it looks! I served it with some crusty bread to mop up all the tasty juices.
21st Nov, 2009
A firm favourite. I substituted baked beans for the mixed beans and rather than mustard I added some smoked paprika. Also used some plain flour before adding the stock to thicken it up. Absolutely fabulous!


16th Feb, 2014
I'm pretty new to cooking, so sorry if this is a really obvious thing, but how would I go about reheating this after freezing? Thanks! xx
16th Feb, 2014
I'm pretty new to cooking so sorry if this is an obvious thing, but how exactly would I go about reheating this after freezing it? Thanks! xx
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