- Meat and poultry
For this family supper dish, grilled sausages in a spicy tomato and bean sauce are topped with a fluffy potato and parsnip mash. Serve with a green vegetable such as steamed broccoli.
6 people made this
- 4 good-quality, high-meat-content pork sausages, about 280 g (10 oz) in total
- 1 can chopped tomatoes, about 400 g
- 2 cans red kidney or borlotti beans, about
- 410 g each, drained and rinsed
- 2 tbsp tomato chutney
- 2 tsp paprika
- Potato and parsnip topping
- 750 g (1 lb 10 oz) potatoes, peeled and cut into cubes
- 1 large parsnip, about 170 g (6 oz), chopped
- 2 tbsp semi-skimmed milk
- 1 tbsp extra virgin olive oil
- salt and pepper
MethodPrep:40min ›Cook:25min ›Ready in:1hr5min
- Preheat the grill to moderate. Place the sausages under the grill and cook for about 15 minutes, turning regularly, until evenly browned all over and cooked through.
- Meanwhile, cook the potatoes and parsnip in a saucepan of boiling water for 15 minutes or until tender.
- At the same time, put the tomatoes with their juice, the kidney or borlotti beans, chutney and paprika in a saucepan and heat gently until bubbling.
- Remove the sausages from the grill (leave the grill on). Allow to cool slightly, then cut each one diagonally into 4 thick slices. Add them to the tomato and bean mixture. Pour into a flameproof dish.
- Drain the potatoes and parsnip, and mash with the milk and olive oil. Season with salt and pepper to taste.
- Spoon the mash evenly over the top of the sausage and bean mixture. Brown under the grill for 5 minutes or until golden and crisp. Serve hot.
For sausage and lentil stew with couscous, grill 4 garlicky Italian pork sausages or Toulouse sausages (choose those with a high meat content). Meanwhile, pour 250 ml (8½ fl oz) boiling vegetable stock over 250 g (8½ oz) couscous and stir, then cover and leave for 5 minutes so the couscous can absorb the stock. Fluff up with a fork, then stir in the grated zest and juice of 1 lemon, 2 tbsp capers and 3 tbsp chopped fresh flat-leaf parsley. Cover and keep warm. Heat 1 can chopped tomatoes, about 400 g, with 1 can green lentils, about 410 g, drained and rinsed. Add 2 tbsp chopped fresh mint and seasoning to taste. Thickly slice each sausage into 4 and add to the tomato and lentil mixture. Spoon the sausages and sauce over the couscous. Garnish with sprigs of flat-leaf parsley and serve hot.
Including pulses in a dish such as this allows the quantity of meat to be reduced, while maintaining a good protein content. Using a mixture of pulses and meat also reduces the amount of fat in the dish. * Canned tomatoes are an ideal item to keep in the storecupboard, not only because they are convenient, but also because they are very nutritious. Lycopene, a valuable antioxidant contained in tomatoes, is enhanced by cooking, so canned tomatoes are a better source than fresh tomatoes.
Each serving provides
B1, B6, C * E, folate, niacin, calcium, copper, iron, potassium, zinc * A, B2, B12, selenium
Reviews & ratingsAverage global rating:(1)
Reviews in English (2)
Used different ingredients.try adding onions to add more flavour-15 Jun 2009
I followed the recipe exactly but I found this very bland. I would have put onions in aswell.-15 Jun 2009
Sausage and bean pot recipe
Hearty, wholesome and warming, this Sausage and bean pot is very easy to make and is real comfort food. It’s great for a midweek meal or quick weekend dish and can be put together easily using store cupboard ingredients. The chorizo sausage in this recipe adds extra richness and spiciness and compliments any good flavoured pork or beef sausages you choose to use. You can use any canned beans in this recipe – butter beans, borlotti beans, cannellini beans, red kidney beans, even baked beans in tomato sauce are all ideal . You can also find cans of beans in spicy sauces in the supermarket. It’s a very versatile recipe and so easy to vary by adding whatever you have available.
Notes about this recipe
Where’s the full recipe - why can I only see the ingredients?
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October 14, 2014 at 10:21 am
Thanks for solving one of my perennial problems - how to stop Dad stealing something from the fridge that I was going to use for a particular recipe. More often than not it will be goats cheese or left over new potatoes.
October 14, 2014 at 7:59 pm
Now, this is my kind of meal. It took minutes to prepare, looked as wonderful as it tasted and I have a serving left over for the freezer. I mashed the beans and mixed with some rice for my non-bean-loving son and he scoffed the lot in short order. I loathe cooking but this type of cooking I could warm too.
October 14, 2014 at 8:05 pm
Thrilled it was a winner. My friend in Dublin is also trying it out tonight, so let's hope we get sausage success all round!
February 17, 2015 at 2:46 pm
Love your blog, Rachel! Really looking forward to trying some of your recipes!
February 17, 2015 at 2:54 pm
Really pleased that you are enjoying it and I look forward to hearing about the recipes that you have tried. Be sure to subscribe for email updates (top right corner on the HOME page) so that you will be the first to know about all the new stuff. Thanks for commenting x
MEXICAN BEAN HOTPOT
A hearty mexican vegetable dish made with red kidney beans. to vary the dish, vary the beans. and to make it vegetarian, omit the bacon or replace it with vegetarian sausage. i have posted this recipe, adapted from an international masters '1001 recipes for pan or wok' for the 2005 zaar world tour.
- peel and crush the garlic
- peel and slice the onion and carrot
- deseed and dice the red capsicum
- coarsely chop the bacon by cutting with kitchen scissors
- heat the oil in a large , deep pan , preferably non-stick
- add the onion and bacon and saut for 5 minutes
- add the carrot , garlic and red capsicum and saut for a further 5 minutes
- add the kidney beans and the can juices to the pan , stir in the tomatoes , cumin and chilli sauce , and season to taste with salt and black pepper
- and bring the mixture to the boil
- reduce the heat and simmer for about 40 minutes , or until the liquid has thickened
- garnish with chopped fresh coriander and serve hot
- if the liquid starts to thicken too quickly , reduce the heat slightly and stir in a little boiling water or a little wine
- garlic cloves
- red capsicum
- rindless bacon
- vegetable oil
- red kidney beans
- chopped tomatoes
- ground cumin
- sweet chili sauce
- fresh ground pepper
- fresh coriander
MEXICAN BEAN HOTPOT
A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe, adapted from an International Masters '1001 recipes for Pan or Wok' for the 2005 Zaar World Tour.
Provided by bluemoon downunder
- Peel and crush the garlic peel and slice the onion and carrot deseed and dice the red capsicum coarsely chop the bacon by cutting with kitchen scissors.
- Heat the oil in a large, deep pan, preferably non-stick add the onion and bacon and sauté for 5 minutes add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
- Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper and bring the mixture to the boil.
- Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).
- 4 garlic cloves
- 1 large onion
- 1 large carrot
- 1 red capsicum
- 200 g rindless bacon, all fat removed
- 1 tablespoon vegetable oil
- 2 (400 g) cans red kidney beans
- 1 (400 g) can chopped tomatoes
- 1 teaspoon ground cumin
- 1 tablespoon sweet chili sauce
- salt, to taste
- fresh ground pepper, to taste
- 2 tablespoons fresh coriander, chopped
MEXICAN HOT POT
Make and share this Mexican Hot Pot recipe from Food.com.
- Brown meat in hot oil in a dutch oven.
- Add onions and saute until tender.
- Add remaining ingredients and simmer uncovered for 11/2 hours.
- 1 lb stewing beef
- 2 tablespoons oil
- 1/2 cup chopped onion
- 1 (28 ounce) can tomatoes
- 1 can tomato soup
- 1 teaspoon salt
- 1/4 teaspoon thyme
- 4 teaspoons chili powder
- 1 can sliced mushrooms, drained
- 2 teaspoons Worcestershire sauce
- 2 (14 ounce) cans kidney beans, undrained
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Recipe: Sausage and Bean Hot Pot
I am suffering with a horrid cold on top of it being my time of the month, so all I want to eat is good, old-fashioned comfort food. Is there anything more comforting than a nice sausage? This hearty meal will fill your belly right to your boots, and it is great for using up all the odds and ends of veg knocking about in your fridge and cupboards, looking a bit languid and forlorn, a day or two before you do your grocery shopping.
The syns value varies, depending on what sausages you use, but if you use Slimming World sausages or Linda McCartney Rosemary and Red Onion sausages, it’s entirely syn-free. If you’re vegetarian, you can use vegetarian sausages or leave them out altogether, as it also makes a very nice bean and vegetable hot pot.
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used
SAUSAGE AND BEAN HOT POT
Serves 4-6, syns value is dependent on your choice of sausage
- Sausages – allow 2 per person
- 1 ltr passata (S)
- 2 tins of beans in water (not in sauce!) (P)
- a good-sized handful of lentils (P)
- a good glug each of balsamic vinegar, red wine vinegar, and Worcestershire sauce (F)
- 1/2 tsp sweetener (to take away the acidity of the tomatoes) (F)
- whatever herbs and spices take your fancy (F)
- as much speed veg as you can cram in there (S)
- Cook your sausages however you prefer – I grill mine, but you could oven cook or fry them if you like.
- Cut your sausages into small chunks and chuck them in a pot with all the other ingredients, and let them all simmer away together till the veg is tender and the lentils are soft.
This time I used black eyed beans and butter beans, but other times I’ve used chickpeas and kidney beans, barlotti and cannelini beans – I just use whatever is in my cupboard at the time.
On this occasion, the veg I used was:
- butternut squash (diced – I just cooked it in the sauce)
- onions and garlic (which I sauteed lightly before putting in the rest of the ingredients)
- baby corn
I tend to go with my old favourite combination of chilli powder, paprika, smoked paprika, cayenne pepper, and dried mixed herbs for flavour, but feel free to use whatever combination you like best.
It really is one of those dishes where I just see what’s looking a little limp or what’s rolling around in the bottom of the fridge that doesn’t look too suspect or like it’s about to grow legs and walk to the bin by itself. No matter what I’ve put in, it’s always turned out tasty.
I used a combination of four Asda Reduced Fat sausages (1.5 syns each) and four Linda McCartney Rosemary and Red Onion sausages (syn-free), and it made five very generous portions which would come in at just under 1.5 syns each, so I rounded up to the full 1.5 to keep myself right.
I served mine with Slimming World chips, but it’s also delicious if you top it with mashed potato (or a mixture of potato and root veg all mashed together) and whack it under the grill to brown. If you fancy it, top that with cheese from your Healthy A choice, and serve with even more veg, steamed to perfection.
You can cook this in your slow cooker if you like – just brown the sausages, cut them up, and chuck everything in the pot. Whack it on low in the morning, and it’ll be ready for dinner when you get home from work. Equally, you can do it in a casserole dish – I reckon it’d take anything between 30-45 minutes, but I don’t tend to cook that way, so I couldn’t say for sure.
This recipe freezes well, so if you have an extra portion or two, pop them in freezable containers, label them, and whack them in the freezer to enjoy another time.
If you try this recipe, I’d love to know what you think of it, so please do leave a comment below!
Vegetarian sausage hotpot
I think a lot of people view us Brits as posh, rich people who talk like the Queen, but that really couldn&rsquot be further from the truth. Actually a lot of the country was pretty poor for a pretty long time, so many of our traditional recipes are along the lines of this vegetarian sausage hotpot &ndash stews that could be made easily and, most importantly, cheaply. There are loads of versions of British stews that originate from different areas of the country (scouse from Liverpool, cawl from Wales, Scotch broth from Scotland), but I suppose the one I&rsquom sharing today most closely resembles the Lancashire hotpot.
I say &lsquomost closely resembles&rsquo because it probably doesn&rsquot resemble it very much at all, but it&rsquos topped with potato, so I&rsquom going to go ahead and say it&rsquos a Lancashire hotpot.
(disclaimer: I&rsquom not from Lancashire, nor have I ever lived in Lancashire, so please don&rsquot tell me off for this being inauthentic!)
Anyway, this hotpot is really easy to make, and only takes one pan (I can hear you all getting excited already). Just cook up some vegetables along with some chopped up sausages, add some sliced potatoes &ndash as you can tell, I was going for the &lsquorustic&rsquo look &ndash and bake for an hour. Easy peasy. I like to add two layers of potatoes on top, so the bottom layer gets nice and soft in the gravy that bubbles up all around it, and the top layer stays crisp.
I do love cooking Italian food, Mexican food, any type of food really, but there&rsquos something really comforting about the sort of hearty stew I grew up with. It&rsquoll make anywhere feel like home.
I feel a bit cheeky using gravy granules in this recipe since when I&rsquom cooking for the blog I do try to cook from scratch the majority of the time, but in my opinion there really isn&rsquot anything else that comes close to Bisto gravy granules. Considering you&rsquoll find a tub of Bisto in most British households, I&rsquom going to say that I&rsquom just being authentic, despite the fact that they only went on sale in 1979. Never mind. When something tastes this good I&rsquom not even going to pretend I&rsquom sorry.
I know any non-Brits reading this might not be lucky enough to have any Bisto in their kitchen cupboards, and might not even know where to get any from, so I implore you: buy some online. You won&rsquot regret it. It Browns, Seasons and Thickens in One (geddit?)!
By the way, if you prefer, you can use vegetarian mince instead of sausages &ndash it&rsquos up to you. You could even be totally crazy and use beans instead of a meat substitute. Go mad.
Prep: 20 Minutes
- 8 good quality pork sausages
- 1½ tbsp olive oil
- 1 small red onion peeled and finely chopped
- 1 red pepper, deseeded and finely chopped
- 75g chorizo sausage, chopped into small chunks
- 2 cloves garlic peeled and minced
- 1 tsp paprika
- ½ tsp dried thyme
- 2 tbsps tomato puree
- 100ml chicken stock
- 2 x 400g tins of chopped tomatoes
- 400 g tin butterbeans, drained and rinsed
Allergens highlighted in Bold.
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