One-pan pigs-in-blanket beans served in a dish

One-pan pigs-in-blanket beans

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(1 ratings)

Prep: 20 mins Cook: 40 mins


Serves 8-10

Remember baked beans with mini sausages? Make Tom's pigs-in-blankets with beans – it's great as a festive side dish during the Christmas period

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Nut-free

Nutrition: Per serving (10)

  • kcal278
  • fat14g
  • saturates6g
  • carbs23g
  • sugars12g
  • fibre4g
  • protein12g
  • salt1g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 6 chipolatas or 12 cocktail sausages
  • 200g diced pancetta or bacon lardons



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 onions, chopped



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

  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 75g dark brown soft sugar
  • 150ml red wine vinegar
  • 2 x 400g cans chopped tomatoes



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

  • 2 x 400g cans cooked white bean, drained
  • 6 sage leaves, finely chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…


  1. Heat the oil in a flameproof casserole dish. Sizzle the sausages in the pan until brown on all sides, then lift onto a plate and leave to cool. If you’re using chipolatas, cut them into shorter pieces. In the same pan, sizzle the pancetta for 5-8 mins until starting to brown. Scatter the onions over the pancetta and cook until soft, then add the garlic and cook for 1 min longer.

  2. Add the tomato purée and sugar, then pour over the vinegar and chopped tomatoes and use about 100ml of water to rinse out the cans and add that as well. Stir through the beans and sausages, then simmer everything for 20 mins. When the sauce is nice and thick, stir through the sage, simmer for a few minutes more and serve. The beans can be made up to three days ahead, chilled and reheated.

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