Bangers & beans in a pan
Serves 4, but easily doubled or trebled
Easy
Total time:
Takes 35-45 minutes
A new twist on an old favourite, great for an easy after work or after school supper - easily doubled or trebled
Skip to ingredients
- 1 tbsp vegetable oil
- 454g packet good quality sausageeach sausage chopped into three
- 1 small onionchopped
- 3 carrotschopped into thick slices
- 4 celerysticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)
- 2 x cans mixed pulses(or other beans), drained and rinsed under the cold tap
- 400ml hot chicken or vegetable stock
- 1-2 tbsp Dijon mustard(or 2 tsp ready-made English mustard), depending on how fiery you want it
- a small handful of fresh parsleychopped
- crusty breadto serve
Nutrition: per serving
- kcal479
- fat26g
- saturates8g
- carbs38g
- sugars0g
- fibre10g
- protein26g
- salt3.7g
Method
step 1
Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they’re browned on all sides.
step 2
Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.
step 3
Finish the dish. Stir in the mustard and parsley with any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen – whole or as single portions – for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.
