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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29th Jul, 2010
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!
28th Jul, 2010
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!
14th May, 2010
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.
12th May, 2010
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.
29th Apr, 2010
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!
29th Apr, 2010
Better with less mustard, 1 tbsp about right, good sausages help, good, filling, warming meal.
28th Sep, 2009
13th Aug, 2009
Cooked this in the oven for 50 mins instead of on the hob. Very nice.
23rd Apr, 2009
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!!!
Frantic Flapjack
9th Apr, 2009
Good without the mustard but I used 1 tbsp and no-one liked it.


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