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Smoky bangers and beans recipe

Smoky bangers and beans recipe

46 ratings

Fuel the family with this comforting bangers and beans dish. Sausages and bacon are cooked with mixed beans in a BBQ-flavoured tomato sauce. Serve with soured cream and chive dip. See method

  • Serves 4
  • Takes 1 hr
  • 552 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 500g baby or new potatoes, scrubbed
  • 1½ tbsp olive oil
  • 8 pack reduced-fat pork sausages
  • 60g smoked bacon lardons
  • 200g carrots, finely chopped
  • 1 onion, finely chopped​
  • 2 celery sticks, finely chopped
  • 1 red pepper, sliced
  • 2 tsp smoked paprika
  • 500g carton passata with garlic & herbs
  • 2 x 400g tins beans (we used kidney and haricot), drained
  • 2 tbsp BBQ sauce
  • 200g pot reduced-fat soured cream & chive dip (optional)
  • 5g fresh chives, snipped
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2315kj
    552kcal
    28%
  • Fat

    18g 26%
  • Saturates

    5g 27%
  • Sugars

    17g 19%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 55.2g Protein 31.5g Fibre 19.7g

Method

1. Prick the potatoes all over with a fork, then put in a large microwave-safe dish. Microwave on full power for 7-8 mins until tender, stirring halfway through. Preheat the oven to gas 7, 220°C, fan 200°C.

2. Arrange the potatoes on a large baking tray and drizzle with ½ tbsp oil. Bake for 30 mins, turning halfway through.

3. Meanwhile, heat the remaining oil in a large, lidded, flameproof casserole dish over a medium heat. Fry the sausages for 10-12 mins or until browned all over and cooked through – you may need to do this in batches. Set aside. Add the bacon to the pan, increase the heat to high and fry for 3-4 mins until crisp. Transfer to a plate and set aside.

4. Reduce the heat to medium and add the vegetables. Cover and cook for 15 mins, stirring occasionally, until softened and starting to caramelise. Return the bacon to the pan and add 1 tsp smoked paprika and the passata. Rinse out the passata container with 100ml water and pour that into the pan too.

5. Simmer for 5 mins, then stir in the beans and BBQ sauce. Return the sausages to the pan, cover and simmer for another 5-10 mins over a low-medium heat until slightly thickened. Toss the potatoes with the remaining 1 tsp smoked paprika, then serve with the soured cream dip, if using, scattered with the fresh chives, and the sausages and beans.

See more Family favourite recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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