Bangers and beans bake recipe
Take sausages and beans to the next level and top this wholesome family-friendly one pot recipe with crispy garlic bread. The recipe is made with frozen veggies and storecupboard ingredients to make life a little bit easier.
See method- Serves 4
- 15 mins to prepare and 55 mins to cook
- 458 calories / serving
Ingredients
- 1 tsp vegetable oil
- 6 reduced-fat sausages
- 800g frozen casserole vegetables
- 200g baby leaf spinach
- 2 tsp dried rosemary
- 420g tin baked beans
- 3 tbsp tomato purée with a hint of garlic
- 1 garlic bread baguette, slices separated
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Shop ingredientsEach serving contains
- Energy
- 1920kJ 458.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 2.2g
- Sugars
- 16g
of the Reference intake
Carbohydrate 52.1gProtein 23.5gFibre 11.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Heat the oil in a large, ovenproof saucepan over a medium heat. Add the sausages and fry for 5 mins, turning regularly until evenly golden. Drain off any excess fat.
- Add the frozen casserole vegetables to the pan, cover with a lid and cook for 10 mins, stirring frequently to encourage the frozen vegetables to loosen. Once starting to soften, mix through the rosemary, baked beans, spinach, tomato purée and 300ml boiling water. Bring to the boil and vigorously simmer uncovered for 5 mins.
- Top the mix with the garlic bread slices, then bake in the oven for 25 mins until the garlic bread is golden, the casserole is bubbling and the sauce has thickened.
- Serve immediately.
- TIP: You can swap the baby leaf spinach for 200g frozen spinach. Just add at the same time as the frozen casserole vegetables.
- See more One-pot recipes
