One-pan smoky beans & sausage meatballs
Contains pork – recipe is for non-Muslims only
Cook our smoky beans and sausage meatballs dish in one pan – it’s ideal camping food. This recipe mostly uses storecupboard ingredients, and is easily scaled up, too
- Prep:15 mins
- Serves 4
Nutrition per serving
- kcal 395
- fat 18g
- saturates 6g
- carbs 34g
- sugars 0g
- fibre 11g
- protein 19g
- salt 1.9g
- 6 pork sausages
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2tbsp fajita spice mix (see tip, below)
- 1 tbsp vinegar (any you have)
- 400g chopped tomatoes or passata
- 2 x 400g cans cannellini beans, drained (or any other canned beans you have)
- handful of coriander or parsley, roughly chopped (optional) crusty bread or jacket potatoes, to serve (optional)
TipCampsite breakfastIf you have leftovers, this recipe can be turned into a hearty breakfast or lunch the next day. Reheat in a shallow pan, then make some gaps in the mixture using the back of a spoon. Crack 1 egg into each gap, then simmer for 5 mins, covered, until the egg whites are cooked but the yolks are still runny. Enjoy with buttered toast.
DIY smoky spice mixShop-bought spice mixes are fine, but nothing beats the vibrancy of a homemade one. This can be made before you leave and taken along in a jar. Mix 1 tbsp each ground cumin, smoked paprika and dried oregano with 1 tsp each garlic salt and chilli powder. This makes double than you need for the beans, but it can be used to season any barbecued dishes, especially pork, fish, chicken, vegetables and halloumi.
Squeeze the sausagemeat from one of the sausages, then roll into four balls. Repeat with the rest of the sausages. Heat half the oil in a flameproof casserole, shallow saucepan or deep frying pan over a medium heat and fry the sausage balls for about 8 mins, stirring occasionally until browned all over.
Scatter in the onion, drizzle in the remaining oil and cook for 5 mins until the onions are golden. Add the garlic and cook for 2 mins more. Scatter in 1 tbsp sugar and the fajita spice mix, cooking for a minute or two until the mixture has thickened. Splash in the vinegar, tip in the tomatoes and a can of water, then add the beans. Season, stir, bring to a simmer and bubble gently for 15-20 mins until the sauce is thick and rich. Remove from the heat and leave to cool slightly. Can be prepared up to three days ahead, then cooled completely and chilled for up to three days or frozen for three months. Defrost completely in the fridge overnight and reheat in a pan until piping hot. Scatter with parsley or coriander and serve with crusty bread or jacket potatoes, if you like.