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


  • 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


  1. Preheat the oven to 230ºC/210ºC Fan/450ºF (gas mark 8).
  2. Grill the sausages until golden on each side.
  3. Mix the beans, passata and mustard in an ovenproof casserole.
  4. 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.
  5. Arrange the tomatoes on the top, cut side up.
  6. Bake in the oven for 20-25 minutes until everything is bubbling and lightly browned on top.
  7. Scatter over the parsley.

Keywords: comfort, family, midweek