Serves 4Beany-Banger-Bake

Cooking time 30 mins

 

Ingredients

384g Pork cocktail sausages

15mlsp (1tbsp) Vegetable oil

1 Onion, sliced

1 Clove garlic, crushed

½ Red pepper, deseeded and sliced

500ml Passatta

15mlsp (1tbsp) Black treacle

30mlsp (2tbsp) Soft dark brown sugar

15mlsp (1tbsp) Balsamic vinegar

1 (approx 400g) Can flageolet beans, rinsed and drained

1 (approx 400g) Can red kidney beans, rinsed and drained

1 (approx 400g) Can butter beans, rinsed and drained

 

Cooking instructions

In a large saucepan heat oil and add sausages, onion and garlic. Heat gently until sausages begin to brown and onions soften slightly.

Add all remaining ingredients and simmer gently with lid on for about 30 minutes, alternatively transfer to the oven for a slightly longer cooking time

 

Serving suggestion

Serve with hunks of crusty bread.

 

Recipe and image courtesy of Lovepork