Spicy sausage & bean one-pot
- Katy Greenwood
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Serves 4
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.3 out of 5.50 ratingsRate
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A saucy, warming casserole with Cumberland sausages, chilli gravy and kidney beans. It's budget-friendly and ready in less than 30 minutes too
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp vegetable oil
-
1 onion
thickly sliced
-
8 Cumberland sausages
-
1 fat garlic clove
crushed
-
2 x 400g cans kidney beans
in chilli sauce
-
2-3 sprigs curly parsley
chopped
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Nutrition: per serving
- kcal524
- fat29g
- saturates10g
- carbs41g
- sugars15g
- fibre11g
- protein24g
- salt3.6g
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Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, March 2014
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A star rating of 4.3 out of 5.50 ratings
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