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Sausages with tomato, leek and butter bean mash recipe

23 ratings

Enjoy this wholesome, lighter version of the traditional bangers and mash. Use mashed butter beans as a delicious alternative to mashed potatoes, flavoured here with leeks and tomato, and paired with Cumberland sausages. See method

Serves 4
30 mins
311 calories / serving
Healthy

Ingredients

1 x 454g pack Healthy Living Cumberland sausages
150ml low-salt vegetable stock
2 x 400g tins butter beans, drained
1 tbsp olive oil
500g (16oz) leeks, trimmed and sliced
1 tbsp sun-dried tomato paste
3 tbsp fresh thyme, finely chopped

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
1310kj
311kcal 16%
Fat
9g 13%
Saturates
3g 13%
Sugars
6g 7%
Salt
1.6g 27%

of the reference intake
Carbohydrate 28.4g Protein 26.9g Fibre 8.3g

Method

Preheat the grill to medium-high. Cook the sausages for 15 minutes, turning frequently, until golden all over and cooked through.
Meanwhile, put the stock and butter beans in a pan cook, uncovered, over a low heat for 10 minutes until the butter beans begin to soften. Season well, then roughly mash with a fork.
In a separate pan, heat the oil in over a medium heat. Add the leeks and cook for 10 minutes until softened.
Add the leeks to the mashed beans and mix well, add the sundried tomato paste and half of the thyme. Stir well to combine, then divide between 4 plates along with the sausages. Scatter over the remaining thyme to serve.

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