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One-pan smoky beans & sausage meatballs

One-pan smoky beans & sausage meatballs

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cook our smoky beans and sausage meatballs dish in one pan – it's ideal camping food. This recipe mostly uses storecupboard ingredients, and is easily scaled up, too

Nutrition: Per serving
HighlightNutrientUnit
kcal395
fat18g
saturates6g
carbs34g
sugars9g
high infibre11g
protein19g
salt1.9g
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Ingredients

  • 6 pork sausages
  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2tbsp fajita spice mix (see tip, below)
  • 1 tbsp vinegar (any you have)
  • 400g chopped tomatoes or passata
  • 2 x 400g cans cannellini beans, drained (or any other canned beans you have)
  • handful of coriander or parsley, roughly chopped (optional) crusty bread or jacket potatoes, to serve (optional)

Method

  • STEP 1

    Squeeze the sausagemeat from one of the sausages, then roll into four balls. Repeat with the rest of the sausages. Heat half the oil in a flameproof casserole, shallow saucepan or deep frying pan over a medium heat and fry the sausage balls for about 8 mins, stirring occasionally until browned all over.

  • STEP 2

    Scatter in the onion, drizzle in the remaining oil and cook for 5 mins until the onions are golden. Add the garlic and cook for 2 mins more. Scatter in 1 tbsp sugar and the fajita spice mix, cooking for a minute or two until the mixture has thickened. Splash in the vinegar, tip in the tomatoes and a can of water, then add the beans. Season, stir, bring to a simmer and bubble gently for 15-20 mins until the sauce is thick and rich. Remove from the heat and leave to cool slightly. Can be prepared up to three days ahead, then cooled completely and chilled for up to three days or frozen for three months. Defrost completely in the fridge overnight and reheat in a pan until piping hot. Scatter with parsley or coriander and serve with crusty bread or jacket potatoes, if you like.

Recipe tips

Campsite breakfast If you have leftovers, this recipe can be turned into a hearty breakfast or lunch the next day. Reheat in a shallow pan, then make some gaps in the mixture using the back of a spoon. Crack 1 egg into each gap, then simmer for 5 mins, covered, until the egg whites are cooked but the yolks are still runny. Enjoy with buttered toast.

DIY smoky spice mix Shop-bought spice mixes are fine, but nothing beats the vibrancy of a homemade one. This can be made before you leave and taken along in a jar. Mix 1 tbsp each ground cumin, smoked paprika and dried oregano with 1 tsp each garlic salt and chilli powder. This makes double than you need for the beans, but it can be used to season any barbecued dishes, especially pork, fish, chicken, vegetables and halloumi.

Recipe from Good Food magazine, August 2022

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A star rating of 4.5 out of 5.2 ratings
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