Thu, May 24 2012
Bean & bangers one-pot
Make sausages go further by cooking them in a simple veg-packed stew - no need for any accompaniments
Ingredients
* 1 tbsp olive oil
* 8 good-quality pork sausages (Toulouse or Sicilian varieties work well)
* 2 carrots , halved lengthways and sliced
* 2 onions , finely chopped
* 2 tbsp red wine vinegar
* 2 x 410g cans mixed beans in water, rinsed and drained
* 400ml chicken stock
* 100g frozen peas
* 2 tbsp Dijon mustard
Nutrition Information
569 kcalories,
protein 35g,
carbohydrate 41g,
fat 31 g,
saturated fat 9g,
fibre 11g,
salt 2.81 g
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- Heat the oil in a large pan. Sizzle the sausages for about 6 mins, turning occasionally, until brown on all sides, then remove to a plate. Tip the carrots and onions into the pan, then cook for 8 mins, stirring occasionally, until the onions are soft. Add the vinegar to the pan, then stir in the drained beans. Pour over the stock, nestle the sausages in with the beans, then simmer everything for 10 mins.
- Scatter in the frozen peas, cook for 2 mins more until heated through, then take off the heat and stir in the mustard. Season to taste. Serve scooped straight from the pan.
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