Have a go at making this filling supper recipe with sausages and haricot beans, that both your taste buds and pocket will love! Chances are, you'll already have most of the ingredients in the cupboard.
Ingredients
- 12 Cumberland sausages
- 2 medium red onions, each one cut into eight
- 1 tbsp olive oil
- 100g dry-cured unsmoked bacon lardons
- 50g tomato ketchup
- 1½ tbsp Dijon mustard
- 3 tbsp treacle
- 400g can chopped tomatoes
- A few good splashes of Worcestershire sauce
- 1 tbsp fresh thyme leaves
- 3 garlic cloves, chopped
- 410g can haricot beans, drained
Method
- 1. Preheat the oven to 200°c/fan180°c/gas 6. Place the sausages, onions, oil and lardons in a large roasting tin, toss well, then cook in the oven for 30 minutes.
- 2. Meanwhile, in a bowl, make the sauce by mixing together the ketchup, mustard, treacle, chopped tomatoes, worcestershire sauce, thyme and garlic.
- 3. Add the beans and sauce to the roasting tin and mix everything together. Season and roast for a further 30 minutes. Remove from the oven and serve with green veg.
Nutritional info
Per serving (based on 6): 629kcals, 37.9g fat (12.9g saturated), 32.2g protein, 42.5g carbs, 21.2g sugar, 5.4g salt