Bean and Bangers One Pot Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 8 good-quality pork sausages (Toulouse or Sicilian varieties work well) | ||
| 2 carrots, halved lengthways and sliced | ||
| Onions | 2 , finely chopped | |
| Red wine vinegar | 2 Tablespoon | |
| 2 x 410 g cans mixed beans in water, rinsed and drained | ||
| 400 ml/14 fl oz chicken stock | ||
| 100 g/4 oz frozen peas | ||
| Dijon Mustard | 2 Tablespoon | |
Directions
MAKING
1. In a large pan, heat oil. Add sausage and allow to sizzle for 6 minutes. Keep turning for evenly browning. Transfer to a plate.
2. Add onions and carrots and stirring intermittently, cook 8 minutes, for onions to turn soft.
3. Mix in vinegar followed by drained beans.
4. Cover with stock and place sausage amidst beans in a nestled way. Allow the mixture to simmer for 10 minutes.
5. Scatter frozen peas on top, cook for 2 minutes to heat well.
6. Remove from heat and mix in mustard. Season to taste.
SERVING
7. Scoop out directly from cooking pot and serve hot.
1. In a large pan, heat oil. Add sausage and allow to sizzle for 6 minutes. Keep turning for evenly browning. Transfer to a plate.
2. Add onions and carrots and stirring intermittently, cook 8 minutes, for onions to turn soft.
3. Mix in vinegar followed by drained beans.
4. Cover with stock and place sausage amidst beans in a nestled way. Allow the mixture to simmer for 10 minutes.
5. Scatter frozen peas on top, cook for 2 minutes to heat well.
6. Remove from heat and mix in mustard. Season to taste.
SERVING
7. Scoop out directly from cooking pot and serve hot.
Chef
