Bean & bangers one-pot

30-60 minutes 4 servings 600 kcal or less bean beans budget carrot carrots casserole cassoulet cheap easy recipes chicken stock dijon mustard frozen pea frozen peas mains olive oil one-pot onion onions red wine vinegar sausage sausage stew sausages sausages and beans

N/A

Source

Ingredients

1 tbsp olive oil

8 good-quality pork sausages (Toulouse or Sicilian varieties work well)

2 carrots , halved lengthways and sliced

2 onions , finely chopped

2 tbsp red wine vinegar

2 x 410g cans mixed beans in water, rinsed and drained

400ml chicken stock

100g frozen pea

2 tbsp Dijon mustard

Method

Heat the oil in a large pan. Sizzle the sausages for about 6 mins, turning occasionally, until brown on all sides, then remove to a plate. Tip the carrots and onions into the pan, then cook for 8 mins, stirring occasionally, until the onions are soft. Add the vinegar to the pan, then stir in the drained beans. Pour over the stock, nestle the sausages in with the beans, then simmer everything for 10 mins.

Scatter in the frozen peas, cook for 2 mins more until heated through, then take off the heat and stir in the mustard. Season to taste. Serve scooped straight from the pan.