Sausages with tomato, leek and butter bean mash recipe
Enjoy this wholesome, lighter version of the traditional bangers and mash. Use mashed butter beans as a delicious alternative to mashed potatoes, flavoured here with leeks and tomato, and paired with Cumberland sausages.
See method- Serves 4
- 30 mins
- 311 calories / serving
Ingredients
- 1 x 454g pack Healthy Living Cumberland sausages
- 150ml low-salt vegetable stock
- 2 x 400g tins butter beans, drained
- 1 tbsp olive oil
- 500g (16oz) leeks, trimmed and sliced
- 1 tbsp sun-dried tomato paste
- 3 tbsp fresh thyme, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 1310kJ 311.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 28.4gProtein 26.9gFibre 8.3g
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- Preheat the grill to medium-high. Cook the sausages for 15 minutes, turning frequently, until golden all over and cooked through.
- Meanwhile, put the stock and butter beans in a pan cook, uncovered, over a low heat for 10 minutes until the butter beans begin to soften. Season well, then roughly mash with a fork.
- In a separate pan, heat the oil in over a medium heat. Add the leeks and cook for 10 minutes until softened.
- Add the leeks to the mashed beans and mix well, add the sundried tomato paste and half of the thyme. Stir well to combine, then divide between 4 plates along with the sausages. Scatter over the remaining thyme to serve.
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