Sausage & bean one-pot

Contains pork – recipe is for non-Muslims only
Warm yourself up on a chilly night with this comforting one-pot, and avoid the washing-up too

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 605
  • fat 34g
  • saturates 12g
  • carbs 40g
  • sugars 10g
  • fibre 11g
  • protein 39g
  • salt 3.45g


  • 1 tbsp olive oil
  • 8 good-quality pork sausages (Toulouse are great for this dish)
  • 2 leeks, trimmed and thinly sliced
  • 1 carrot, roughly chopped
  • 2 slices day-old white or brown bread, whizzed into breadcrumbs
  • 1 tbsp chopped sage, plus a little extra
  • 1 garlic clove, crushed
  • 200ml beef stock
  • 400g can chopped tomatoes
  • 2 x 400g cans cannellini beans, rinsed and drained


French onion sausage pot for two
Brown 4 sausages, then remove. Thinly slice 2 onions; cook very gently in 1 tbsp oil for 10 mins until soft. Turn up the heat, add 1 tsp sugar and cook until sticky and brown. Stir in 1 tbsp flour, then add 400ml beef stock to make a smooth gravy. Return sausages to pan and simmer until cooked. Top with rounds of baguette scattered with grated cheese. Grill until golden and melting.


  1. Heat the oil in a large ovenproof pan, add the sausages and brown for few mins. Remove from the pan. Add the leeks and carrot and gently soften for 10 mins.

  2. Mix the breadcrumbs with a little sage. Heat grill to medium. Add 1 tbsp sage and the garlic to the pan. Cook for 1 min, then add the stock and tomatoes. Tuck in the sausages. Simmer for 10 mins until the sauce has reduced a little and the sausages are cooked. Season, stir in the beans, then simmer for 2 mins more. To serve, scatter the sage crumbs over the top and grill for 5 mins until golden.

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