Bonfire bangers & beans

Bonfire bangers & beans

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(45 ratings)

Prep: 10 mins Cook: 1 hr


Serves 8
This comforting casserole is a real crowd-pleaser, great served with jacket potatoes on Bonfire Night

Nutrition and extra info


  • kcal454
  • fat28g
  • saturates8g
  • carbs28g
  • sugars13g
  • fibre5g
  • protein23g
  • salt2.66g


  • 3 tbsp vegetable oil
  • 1 onion, finely chopped



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

  • 2 celery sticks, finely chopped



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

  • 4 rashers streaky bacon, chopped
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp dark brown sugar
  • 2 tsp Dijon mustard
  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tsp Worcestershire sauce
  • 2 x 400g cans cannellini beans, rinsed and drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 2 red peppers, deseeded and chopped
  • 2 x 450g packs herby sausages
  • handful parsley leaves, chopped, to serve (optional)



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


  1. Heat 2 tbsp oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.

  2. Meanwhile, heat oven to 190C/170C fan/ gas 5. Toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes (see 'Goes well with'). Can be made up to 2 days in advance and reheated in a low oven or on the hob.

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Comments, questions and tips

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29th Apr, 2012
What a great recipe! This has a really moreish sweet smokey flavour. I can't wait to try it again! It was perfect for bonfire night. The only downside is the long list of ingredients...
17th Jan, 2012
Make this regularly for an easy week day meal. Great for making ahead for the days I am at work. Only way I my husband will eat sausages!
10th Nov, 2011
Absolutely DELISH! We really loved this dish. I used a mixture of pepperoni, chorizo and salami from the ham section of the supermarket instead of bacon because I was lazy and didn't want to start off by frying bacon and it added an extra smokey dimension - totally perfect for a mass feeding session on bonfire night. Definitley a keeper.
9th Nov, 2011
Lovely recipe and a great way to fill some hungry stomachs. I added a selection of different types of beans, because that what I had and it turned out wonderfully. Next time I might try adding some smoked paprika and char-grilled peppers. Also very tasty served with jacket sweet potatoes instead of normal potatos
veritypinkney's picture
5th Nov, 2011
nommy! We added extra black pepper and put a dollop of creme fraiche in the potatoes, very good!
hattiechambers's picture
5th Nov, 2011
I made this for the first time two weeks ago - it was so good we're having it again tonight for bonfire night. It was very popular with all the family, including my fairly fussy children aged 8 and 6. I made it in the mornng and reheated it at supper time; it was delicious.
10th Oct, 2011
Delicious and gut-warming. Made it last night and followed some of the suggestions by other commentators. Added a bit of red wine towards the end of the cooking and chipotle sause instead of tomato puree. I also added smokey tabasco, crushed coriander seeds and paprika. Had no celery or pepper, but added carrots instead. I also left the bacon out, but added more sausages. I think this is a great storeboard cupboard recipe. Just use it as a base and bang in what you happen to have at home.
18th May, 2011
loved it really nice added extra spice to it though
28th Feb, 2011
Made without bacon as we didn't have any in, 1 can of cannellini and 1 of borlotti beans. Still very tasty. Served with sweet potato jackets.
15th Feb, 2011
lovely recipe. perfect for dinner after a freezing cold day.


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