Name: Sausage & bean one-pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 8 good-quality pork sausages (Toulouse are great for this dish); 2 leeks trimmed and thinly sliced; 1 carrot roughly chopped; 2 slices day-old white or brown bread whizzed into breadcrumbs; 1 tbsp chopped sage plus a little extra; 1 garlic clove crushed; 200ml beef stock; 400g can chopped tomatoes; 2 x 400g cans cannellini beans rinsed and drained

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Sausage & bean one-pot

Sausage & bean one-pot

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4 out of 5.22 ratingsRate

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Warm yourself up on a chilly night with this comforting one-pot, and avoid the washing-up too

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
8 good-quality pork sausages

(Toulouse are great for this dish)
2 leeks

trimmed and thinly sliced
1 carrot

roughly chopped
2 slices day-old white or brown bread

whizzed into breadcrumbs
1 tbsp chopped sage

plus a little extra
1 garlic clove

crushed
200ml beef stock
400g can chopped tomatoes
2 x 400g cans cannellini beans

rinsed and drained

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Nutrition: per serving

kcal605
fat34g
saturates12g
carbs40g
sugars10g
fibre11g
protein39g
salt3.45g

Method

step 1

Heat the oil in a large ovenproof pan, add the sausages and brown for few mins. Remove from the pan. Add the leeks and carrot and gently soften for 10 mins.
step 2

Mix the breadcrumbs with a little sage. Heat grill to medium. Add 1 tbsp sage and the garlic to the pan. Cook for 1 min, then add the stock and tomatoes. Tuck in the sausages. Simmer for 10 mins until the sauce has reduced a little and the sausages are cooked. Season, stir in the beans, then simmer for 2 mins more. To serve, scatter the sage crumbs over the top and grill for 5 mins until golden.

RECIPE TIPS

FRENCH ONION SAUSAGE POT FOR TWO

Brown 4 sausages, then remove. Thinly slice 2 onions; cook very gently in 1 tbsp oil for 10 mins until soft. Turn up the heat, add 1 tsp sugar and cook until sticky and brown. Stir in 1 tbsp flour, then add 400ml beef stock to make a smooth gravy. Return sausages to pan and simmer until cooked. Top with rounds of baguette scattered with grated cheese. Grill until golden and melting.

Recipe from Good Food magazine, October 2010

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A star rating of 4 out of 5.22 ratings

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