Sausage & Bean Hotpot
It's made with easily available ingredients. Choose whichever sausages are your favourites and whichever beans you have to hand. I favour a couple of tins of flageolet or butter beans, but the mixed beans also work well.
A tweaked Nigel Slater recipe
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 6-8 1x
- Category: Dinner
- Method: Oven baked
- Cuisine: British
Ingredients
Scale
- 800g (2lb) plump sausages - choose your favourites and no need to be precise on quantity here
- 2 x 400g (13oz) tins flageolet beans, drained & rinsed
- 2 x 400g (13oz) tins mixed beans, drained & rinsed
- 1 x 1kg (2lb) jar of passata
- 3 - 4 tablespoons grainy mustard
- 3 tomatoes, halved
- small handful parsley, chopped
Instructions
- Preheat the oven to 230ºC/210ºC Fan/450ºF (gas mark 8).
- Grill the sausages until golden on each side.
- Mix the beans, passata and mustard in an ovenproof casserole.
- Add the sausages, pushing them a little under the tomatoey, beany mixture. If you want to freeze this dish, do it at this stage and add the tomatoes when it comes out of the freezer.
- Arrange the tomatoes on the top, cut side up.
- Bake in the oven for 20-25 minutes until everything is bubbling and lightly browned on top.
- Scatter over the parsley.
Keywords: comfort, family, midweek
Find it online: https://marmaladeandme.com/sausage-bean-hotpot/
