THE RECIPE LIBRARY

Sausage and Bean Pot

A quick warming dish for both adults and children, ideal for bonfire night.
Serves 2.
 
Ingredients
 
Olive oil
4 low fat pork or spicy sausages,
2 rindless lean bacon rashers, chopped
1 medium sized onion, chopped
1 clove of garlic, crushed
350ml passata or 400g tin of chopped tomatoes
1 tin of cannelloni beans, drained and rinsed
1 dessertspoonful smoked paprika
1 teaspoon Worcester sauce

Method

1. Heat a little oil in a large pan, add the sausages and gently cook for 10 minutes until evenly browned. Remove from the pan.
 
2. Add the bacon and onion and cook for 5 minutes, then add the garlic and cook for a further 1 minute.
 
3. Pour in the passata or tinned tomatoes, add the beans, smoked paprika and Worcester sauce season and mix well.
 
4. Return the sausages to the pan bring to a simmer and cook everything together for a further 15minutes.
 
5. Serve as a main meal with a section of vegetables and crusty grained bread.
 
For vegetarians omit the bacon and use chickpeas and vegetarian sausages. For a hotter version add half a teaspoon of dried flaked chillies.