Spicy sausage & bean one-pot

Spicy sausage & bean one-pot

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(27 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 4

A saucy, warming casserole with Cumberland sausages, chilli gravy and kidney beans. It's budget-friendly and ready in less than 30 minutes too

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal524
  • fat29g
  • saturates10g
  • carbs41g
  • sugars15g
  • fibre11g
  • protein24g
  • salt3.6g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, thickly sliced
    Onion

    Onion

    un-yun

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

  • 8 Cumberland sausages
  • 1 fat garlic clove, crushed
  • 2 x 400g cans kidney beans in chilli sauce
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 2-3 sprigs curly parsley, chopped

Method

  1. Heat the oil in a large frying pan. Cook the onion and sausages over a fairly high heat for 8-10 mins, turning the sausages often so they brown all over.

  2. Add the garlic to the pan with the kidney beans and their sauce. Half-fill one of the cans with water, swirl and then add this to the pan. Stir everything together and bring to the boil. Turn down to simmer and cook for 10 mins, or until the sausages are cooked through. Season and sprinkle with the parsley.

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Comments, questions and tips

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badzilla's picture
badzilla
22nd Mar, 2014
5.05
The recipe is for four people but i was cooking for myself and decided to half the ingredients. There wasn't much left in the pan by the time I had fed myself so be cautious if you are planning for four people! My full blog and review complete with photograph is at http://www.badzilla.co.uk/Good-Food--Spicy-Sausage-and-Bean-One-pot
patriciaf
5th Mar, 2014
5.05
This is a wonderfully warming winter dish and so easy. I added some tomato puree and some Worcester sauce for more depth of flavour. A real kick from the beans. Served it with the Sticky Potato Wedges on page 111 of the March issue. Hubby loved it and I will definitely make it again. Very filling :-)

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