Name: Bean & bangers one-pot
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
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 pea; 2 tbsp Dijon mustard

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Bean & bangers one-pot

Bean & bangers one-pot

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.8 out of 5.34 ratingsRate

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

Freezable (Can be frozen before adding peas)

Dairy-free

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A star rating of 4.4 out of 5.53 ratings

Ingredients

Nutrition

Units:

MetricUS

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 pea
2 tbsp Dijon mustard

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Nutrition: per serving

kcal569
fat31g
saturates9g
carbs41g
sugars13g
fibre11g
protein35g
salt2.81g

Method

step 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.
step 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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A star rating of 3.8 out of 5.34 ratings

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