Name: Bangers & beans in a pan
Total time: 45 min
Yield: Serves 4, but easily doubled or trebled
Cuisine: British
Ingredients: 1 tbsp vegetable oil; 454g packet good quality sausage each sausage chopped into three; 1 small onion chopped; 3 carrots chopped into thick slices; 4 celery sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any); 2 x cans mixed pulses (or other beans), drained and rinsed under the cold tap; 400ml hot chicken or vegetable stock; 1-2 tbsp Dijon mustard (or 2 tsp ready-made English mustard), depending on how fiery you want it; a small handful of fresh parsley chopped; crusty bread to serve

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Bangers & beans in a pan

Bangers & beans in a pan

Good Food team

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Serves 4, but easily doubled or trebled

Easy

Total time: 45 mins

Takes 35-45 minutes

A star rating of 4.3 out of 5.16 ratingsRate

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A new twist on an old favourite, great for an easy after work or after school supper - easily doubled or trebled

Easily doubled

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
454g packet good quality sausage

each sausage chopped into three
1 small onion

chopped
3 carrots

chopped into thick slices
4 celery

sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)
2 x cans mixed pulses

(or other beans), drained and rinsed under the cold tap
400ml hot chicken or vegetable stock
1-2 tbsp Dijon mustard

(or 2 tsp ready-made English mustard), depending on how fiery you want it
a small handful of fresh parsley

chopped
crusty bread

to serve

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Nutrition: per serving

kcal479
fat26g
saturates8g
carbs38g
sugars0g
fibre10g
protein26g
salt3.7g

Method

step 1

Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they’re browned on all sides.
step 2

Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.
step 3

Finish the dish. Stir in the mustard and parsley with any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen – whole or as single portions – for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.

Recipe from Good Food magazine, October 2002

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A star rating of 4.3 out of 5.16 ratings

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