Bean & bangers one-pot

Bean & bangers one-pot

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(32 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Make sausages go further by cooking them in a simple veg-packed stew - no need for any accompaniments

Nutrition and extra info

  • Can be frozen before adding peas
  • Dairy-free

Nutrition: per serving

  • kcal569
  • fat31g
  • saturates9g
  • carbs41g
  • sugars13g
  • fibre11g
  • protein35g
  • salt2.81g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 good-quality pork sausages (Toulouse or Sicilian varieties work well)
  • 2 carrots, halved lengthways and sliced



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

  • 2 onions, finely chopped



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

  • 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


  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.

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Comments, questions and tips

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24th Jul, 2015
made this last night had 6 low fat sausages rather than 8 and accidently bought mixed beans in a spicy tomato sauce. used balsamic & it made it a bit darker but a really hearty nice stew. was really tasty and will make again
17th Jul, 2014
Made this, can't fault it. However do check the tin of beans as my other half picked up a can of beans in vinegar and that coupled with the red wine vinegar made for quite a sharp taste.
17th May, 2012
Although this doesnt taste that apetising, it is delish! I'm making again next week!
18th Oct, 2011
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 :)
18th Sep, 2011
Lovely, I went for a spicy twist using piri piri sausages and spicy bean salad (Napolina).
16th Jul, 2011
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
27th Apr, 2011
great and flexible for whatever ingredients you have lying around the house... I used lamb sausages, red onion, broccoli, cauliflower, peas, and beetroot. gorge!
26th Jan, 2011
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
5th Sep, 2010
I found the vinegar a bit much.
26th Aug, 2010
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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