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Rated 4.6 by 19 users.

One-Pan Spicy Sausage + Beans

This one-pan wonder recipe is from Jane Lovett's new cookbook Deliciously Simple, who has kindly given us the recipe to share on our website for all of you champs to enjoy. Jane champions the bean in so many of her recipes; you can check out more deliciousness on her Instagram here. 


Jane: Sausage and beans by any other name, but so much nicer thanks to gentle spicing and heat from the harissa paste and a few other additions. A lovely, warming supper that is on the table in about 30 minutes. I sometimes ring the changes by putting a slice of toasted sourdough in the bottom of individual bowls and spooning the sausage casserole over the top – hey presto, sausages and beans on toast!

Jane Lovett Jane Lovett
Feeds: 4
Takes: 30 minutes
G V* Ve* D

Ingredients

2 tablespoons olive oil

8 sausages of your choice

1 onion, finely chopped

1 tablespoon rose harissa paste

1 tablespoon Dijon mustard

A good pinch of dried oregano

A good pinch of granulated sugar

 1 x 400g tin plum or chopped tomatoes

1 jar of Queen Butter Beans or Organic White Beans with their bean stock

120g young or baby spinach leaves, or other greens of choice such as cavolo nero or kale

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Heat a splash of olive oil in a frying pan, add the sausages and cook on a medium-high heat until browned all over. Transfer to a plate.

2

Add a little more oil to the pan if necessary, add the onion and cook on a low heat for a few minutes until beginning to soften.

3

Add the harissa paste, mustard, oregano, tomatoes, sugar and the beans with their bean stock (or additional veg/chicken stock if using tinned beans) and mix well to combine. Check for seasoning.

4

Return the sausages to the pan, bring up to a simmer, then bubble gently for 15 minutes.

5

Just before serving, add the spinach (if using), a handful at a time, allowing it to semi-wilt between each addition. Serve.

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