CookingBauer XcelHealthy

Bangers 'n' Beans

CookingBauer XcelHealthy
Bangers 'n' Beans
Bangers-n'-Beans.jpg

Method

  1. Preheat oven to 180°C
  2. Dry fry the sausages until browned. Remove from the pan
  3. Chop peppers and onion into bitesize pieces and crush garlic. Cut sweet potatoes into wedges. Lastly, slice the chorizo ring and set aside
  4. Add onion to the pan and fry for 5 minutes. Then add the peppers and cook for a further 5-10 minutes. Add the crushed garlic
  5. Meanwhile, cut the sausages into bitesize pieces and set aside
  6. Add chorizo to the pan and cook for 5 minutes to release the oils. Add the fresh thyme
  7. Add the pork sausages and stir to coat them in the oil. Then add the tomatoes and stock to the pan
  8. At this stage you can transfer to a casserole dish and cook in the oven or leave to simmer on the stove with a lid on
  9. 10 minutes before the end, add the 2 drained cans of cannellini beans to the sausages and cook for a further 5-10 minutes. Serve in bowls sprinkled with a little parsley
  10. Serve with sweet potato wedges and a small bowl of low fat natural yogurt sprinkled with smoked paprika.

 

Tip

To make this dish even healthier swap the soured cream for low fat natural yoghurt – just as tasty, but lower in fat

Ingredients

6 good quality sausages (we used Taste the Difference Toulouse)
1/3 of a 225g Spanish chorizo ring, cubed or chopped
1 large can chopped tomatoes
2 cans cannellini beans in water, drained
2-3 peppers (red, orange, yellow)
1 red onion, chopped
2-3 cloves garlic, crushed
250ml reduced salt chicken stock
1 tbsp chopped fresh parsley
1 tsp smoked paprika
low fat natural yoghurt

Notes

Time: 15 mins
Serves: 4
Nutrition: n/a