Beany Banger Bake
The Beany Banger Bake uses spicy sausages, mixed-beans and a smidgen of treacle to create a tangy rich sauce that is delicious mopped up with chunks of bread.
Serves: 4
Cooking time: About 30 minutes
Ingredients
- 300g Chorizo style Pork chipolata sausages (pinch, twist and cut into two small sausages)
- 1 x 15mlsp (1tbsp) Vegetable oil
- 1 Onion, sliced
- 1 Clove garlic, crushed
- ½ Red pepper, deseeded and sliced
- 500ml Passatta
- 1 x 15mlsp (1tbsp) Black treacle
- 2 x 15mlsp (2tbsp) Soft dark brown sugar
- 1 x 15mlsp (1tbsp) Balsamic vinegar
- 1 Can (approx 400g) flageolet beans, rinsed and drained
- 1 Can (approx 400g) red kidney beans, rinsed and drained
- 1 Can (approx 400g) butter beans, rinsed and drained
Procedure
- In a large saucepan heat oil and add sausages, onion and garlic.
- Heat gently until sausages begin to brown and onions soften slightly.
- Add all remaining ingredients and simmer gently with lid on for about 30 minutes, alternatively transfer to the oven for a slightly longer cooking time.
- Serve with hunks of crusty bread.