SAUSAGE AND BEAN ONE-POT
A quick, hearty weeknight family meal. A crowd pleaser for all ages! This recipe works great with chunks of pork leg or shoulder too.
- 4 thick pork & herb sausages
- 1 Tbsp olive oil
- 1 onion, peeled & diced
- 2 cloves garlic, peeled & crushed
- 2- 14oz/397g/397g cans cannellini beans
- 2 Tbsp tomato puree
- 1 Tbsp molasses
- 1 Tbsp dark brown sugar
- 14oz/397g/397g chopped tomatoes
- fresh parsley, to serve
- 2 Tbsp English mustard, or spicy mustard
Take 4 thick pork and herb sausages. Twist each sausage into four parts and cut to make 16 small, fat sausages.
In a 4 quart pot, warm a tablespoon of oil over a high heat. Add the sausages and cook for 5-10 minutes, turning occasionally, until browned.
Stir in the onion and cook for 5 minutes, adding the garlic at the last minute. Add all of the remaining ingredients, other than the parsley, to the pan, followed by 2/3 cup cold water. Bring to a boil. Reduce heat and simmer for 15 minutes.
Cover the pot with a tight fitting lid and seal it in your Wonderbag for 3 hours until the meat is cooked through and the sauce is thick.
Season to taste and scatter with fresh parsley. Serve just as it is or with crusty bread or baked potato on the side. Great with a green salad too!