Beans and sausage bake Recipe

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serves:

4

Skill:

easy

Total Time:

00:40

Prep:

00:10

Cooking:

00:30

A hearty sausage bake with chunky potatoes, flageolet and kidney beans in a rich, caramelised sauce. Delicious on its own or with bread.

Ingredients

  • 300g chorizo-style pork chipolata sausages (pinch, twist and cut into two small sausages)
  • 1tbsp vegetable oil
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • ½ red pepper, deseeded and sliced
  • 500ml passatta
  • 1tbsp black treacle
  • 2tbsp soft dark brown sugar
  • 1tbsp balsamic vinegar
  • 1 x 400g can flageolet beans, rinsed and drained
  • 1 x 400g can red kidney beans, rinsed and drained
  • 1 x 400g can butter beans, rinsed and drained

Method

  • In a large saucepan, heat the oil over a medium heat and add the sausages, onion and garlic. Heat gently until the sausages begin to brown and the onions soften slightly.

  • Add all the remaining ingredients and simmer gently with a lid on for about 30 mins, alternatively transfer to a preheated oven for 30-40 mins on 190ºC/375ºF/Gas Mark 5.

  • Serve with hunks of crusty bread.

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Top Tip

Replace any can of beans with your favourite beans like chickpeas, black eyed peas or even baked beans.