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Spicy sausage one-pot with butter bean mash recipe

28 ratings

Take the stress out of cooking with this flavour-packed spicy sausage one-pot wonder with butter bean mash. See method

Serves 4
Takes 40 mins
472 calories / serving
Freezable

Ingredients

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

Energy
1970kj
472kcal 24%
Fat
21g 30%
Saturates
6g 31%
Sugars
12g 13%
Salt
2.2g 37%

of the reference intake
Carbohydrate 42.1g Protein 23.2g Fibre 11.2g

Method

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

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

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.