Here's a bonfire night recipe - a sausage and bean casserole with a firey twist.....perfect for warming toes and hands after the fireworks
This sausage casserole is a perfect economic dish for the family. Once made, leave it simmering gently on the stove – ideal if family life means mealtimes need to be a little flexible. Haricot, butter and kidney beans all work equally well. Adjust the spices to the tastes of your family
Calories Saved: 600 (compared to sausage, egg, chips and beans, bought)
- 1 tablespoon vegetable oil
- 1 medium onion , chopped finely
- 2 cloves garlic, finely chopped
- 8 lean/healthy choice pork sausages
- 1 red and 1 yellow pepper, roughly chopped
- 1 teaspoon chili powder (optional)
- 1 tablespoon thyme (optional)
- 1 teaspoon cumin (optional)
- 2 tins chopped tomatoes (800g)
- 1 vegetable stock cube
- 1 tin haricot beans (400g)
- 100ml white wine vinegar
- Heat the oil in a large, wide bottomed saucepan. Gently fry the onions until soft. Add in the sausages and cook until browned.
- Add the chopped peppers, garlic and any spices you are using. Season with pepper. Stir and cook for 3-4 minutes longer.
- Pour in the tomatoes, white wine vinegar and stir well. Add the stock cube and simmer gently for 30 minutes, checking occasionally and adding additional water if required.
- Stir in the beans, and simmer for a further 5 minutes. Serve with a crispy jacket potato.