Smoky Sausage and Beans


Nowt fancy, but bloody lovely

Smoky Sausage and Beans from Justine Pattison’s Without the Calories – Comfort Food is indeed the epitome of comfort food – rich in flavour, so easy to put together in one pan and cheap to make. The ‘smoky’ flavour comes from the smoked paprika, cumin and coriander which I tend to chuck into the pan with reckless abandon. But remember, there are no calories in spices!

My teenage lad isn’t a fan of sausages unless the skins are removed and shaped into patties. But he much prefers the daintier chipolatas, which suits me fine because they are better for your waistline. This filling meal comes in at 412 calories per serving is perfect for a weeknight evening which is best enjoyed when the weather is cold or crappy. Love chipolatas? Then check out sausage and apple bake which is another brilliantly comforting recipe.

Recipe: Smoky Sausage and Beans

Calories: 412 per serving

Serves: 4

Book: Justine Pattison: Without the Calories – Comfort Food

Prep time: Approx 10 mins

Cooking time: Approx 25 mins

Ingredients:

  • Oil for spraying or brushing
  • 12 good-quality pork chipolatas
  • 2 medium red onions (sliced)
  • 1-2 tsp hot smoked paprika (depending on how much heat you like)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g can chopped tomatoes with herbs
  • 415g can baked beans
  • 400g can red kidney beans (drained and rinsed)
  • Flaked sea salt
  • Ground black pepper
  • Roughly chopped fresh flat-leaf parsley to garnish (optional)

Cost per portion: Approx £1.10

Method:

Spray or brush a large, deep non-stick frying pan or saute pan with oil and fry the chipolatas over a medium heat for 6-8 minutes or until browned on all sides. Transfer to a plate.

Add the onions to the pan and cook over a medium heat for 5 minutes, or until they begin to soften, stirring frequently. Sprinkle over the paprika, cumin and coriander and cook for a few seconds more, stirring continuously.

Add the tomatoes, half fill the can with water and pour this into the pan. Stir in the baked beans and kidney beans, and bring to a gentle simmer. Return the sausages to the pan. Cook for 10 minutes, stirring regularly. Season to taste with salt and pepper and garnish with parsley, if using.

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