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Bangers and beans bake recipe

Bangers and beans bake recipe

7 ratings

Take sausages and beans to the next level and top this wholesome family-friendly one pot recipe with crispy garlic bread. The recipe is made with frozen veggies and storecupboard ingredients to make life a little bit easier. See method

  • Serves 4
  • 15 mins to prepare and 55 mins to cook
  • 458 calories / serving

Ingredients

  • 1 tsp vegetable oil​
  • 6 reduced-fat sausages
  • 800g frozen casserole vegetables
  • 200g baby leaf spinach
  • 2 tsp dried rosemary
  • 420g tin baked beans​
  • 3 tbsp tomato purée with a hint of garlic
  • 1 garlic bread baguette, slices separated

Each serving contains

  • Energy

    1920kj
    458kcal     23%

  • Fat

    15g 21%

  • Saturates

    5g 26%

  • Sugars

    16g 18%

  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 52.1g Protein 23.5g Fibre 11g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.​
  2. Heat the oil in a large, ovenproof saucepan over a medium heat. Add the sausages and fry for 5 mins, turning regularly until evenly golden. Drain off any excess fat.​
  3. Add the frozen casserole vegetables to the pan, cover with a lid and cook for 10 mins, stirring frequently to encourage the frozen vegetables to loosen. Once starting to soften, mix through the rosemary, baked beans, spinach, tomato purée and 300ml boiling water. Bring to the boil and vigorously simmer uncovered for 5 mins.
  4. Top the mix with the garlic bread slices, then bake in the oven for 25 mins until the garlic bread is golden, the casserole is bubbling and the sauce has thickened.​
  5. Serve immediately.​​

TIP: You can swap the baby leaf spinach for 200g frozen spinach. Just add at the same time as the frozen casserole vegetables.

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