Bangers & beans in a pan

Contains pork – recipe is for non-Muslims only

A new twist on an old favourite, great for an easy after work or after school supper – easily doubled or trebled

  • Takes 35-45 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 479
  • fat 26g
  • saturates 8g
  • carbs 38g
  • sugars 0g
  • fibre 10g
  • protein 26g
  • salt 3.7g


  • 1 tbsp vegetable oil
  • 454g packet good quality sausages each sausage chopped into three
  • 1 small onion, chopped
  • 3 carrots, chopped into thick slices
  • 4 celery sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)
  • 2 x 410g cans mixed pulses (or other beans), drained and rinsed under the cold tap
  • 400ml hot chicken or vegetable stock
  • 1-2 tbsp Dijon mustard (or 2 tsp ready-made English mustard), depending on how fiery you want it
  • a small handful of fresh parsley, chopped
  • crusty bread, to serve


  1. Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they’re browned on all sides.

  2. Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.

  3. Finish the dish. Stir in the mustard and parsley with any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen – whole or as single portions – for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.

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