Spicy sausage one-pot with butter bean mash recipe
Take the stress out of cooking with this flavour-packed spicy sausage one-pot wonder with butter bean mash. See method
- 2 tbsp olive oil
- 8-pack pork sausages
- 1 onion, finely sliced
- 3 peppers, sliced
- 2 garlic cloves, sliced
- 1 chilli, deseeded if you like, sliced
- 3 tbsp tomato purée
- 1 orange, juiced
- 1 reduced-salt chicken stock cube, made up to 250ml
- 2 x 400g tins butter beans
If you don't have these beans, you can use any tinned bean in water
Each serving contains
of the reference intake
- Heat 1 tbsp oil in a deep, lidded frying pan over a medium-high heat. Fry the sausages for 6-8 mins, turning every 1 min, until golden brown all over (they don’t need to be cooked through yet). Transfer to a plate.
- Heat the remaining oil in the pan and fry the onion and peppers with a pinch of salt for 10-15 mins until soft. Stir in the garlic and chilli, fry for 1 min, then add the tomato purée, orange juice and chicken stock; bring to a bubble. Nestle the sausages into the peppers, cover and simmer for 10 mins, stirring a few times during cooking, or until everything is cooked and saucy.
- Heat the butter beans in their liquid in a pan over a medium high heat for 5 mins or until bubbling and piping hot. Reserve 100ml of the liquid, then drain the beans. Tip back into the pan and add half the liquid with some seasoning. Blend with a stick blender until smooth, or mash for a coarser texture, adding a little more liquid to get a looser mash if you prefer. Spoon into shallow bowls and top with the sausages and spicy peppers to serve.
See more One pot recipes
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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.