Bonfire bangers & beans

Bonfire bangers & beans

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(45 ratings)

Prep: 10 mins Cook: 1 hr

Easy

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

Nutrition and extra info

Nutrition:

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

Ingredients

  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 2 celery sticks, finely chopped
    Celery

    Celery

    sell-er-ee

    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
    Tomato

    Tomato

    toe-mart-oh

    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

    Thyme

    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)
    Parsley

    Parsley

    par-slee

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

Method

  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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mayjane
11th Nov, 2010
5.05
I made this for Bonfire night and it went down really well. I actually grilled the sausages to get a browner effect and cooled both the sausages and the beans and then put the sausages in with the beans and reheated it in the oven after the fireworks. Would definitely make it again
sionedgoch
6th Nov, 2010
5.05
I made this last night for my Firework party guests. I made it for 12 people so upped the recipe by 50% and used all organic ingredients (except for the Dijon mustard and Worcester sauce). It was a huge success and everyone loved it. Had to pass the recipe on to a few friends too.
kuifke
5th Nov, 2010
4.05
Very nice dish with a typical Anglo-Saxon taste. The suggested combination with the oven baked potatoes is perfect
rockcakeswales
21st Oct, 2010
A great dish for a cold winter evening with Jacket potato every one loved it so warming and yummy :)
Foodmonster2
23rd Sep, 2010
5.05
Great sausage casserole. I also left out celery as my husband does not like it and used a few slices of salami instead of bacon (that's all I had). Came out perfect! Will definitely make again.
butterfly100
1st Aug, 2010
4.05
This was a really easy recipe and my little girl loved it! I omitted the celery and added carrots for her. It had a hint of sweetness and we used different flavour sausages too.
brianhaynes
21st Apr, 2010
4.05
Once again, another very nice recipe from Good Food. I give it four stars because we weren't too keen on the crunchy beans - will use butter beans next time.
karin007
17th Apr, 2010
3.05
Pretty good.
jburton's picture
jburton
30th Nov, 2009
5.05
Wow this was lovely. I served it in giant Yorkshire puddings, i also added Smoked Paprika, mushrooms, Red Jalapenos and used red peppers from a jar, i also boiled some potatoes and dotted them over the top, i will definitely be making this again.
janetnick
22nd Nov, 2009
5.05
Lovely recipe. Used haricot bean the second time I made this and think they are in fact nicer. Also char grilled the red pepper before adding which added to the flavour.

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