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

Ingredients

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

Tip

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.

Method

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.
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.