• Leanne Fullwood

Posh Bangers and Beans



I love using different types of beans and the range you can buy is so versatile. I love the texture and boldness of a butter bean but this recipe is all about the black eyed beans. You could substitute for pretty much anything you fancy- even cooked lentils would work beautifully with this recipe. If you have some random veggies in your fridge (green beans, mange tout, peas etc) then whack them in too- I think it would all work with this recipe!

Also, if you can, buy the best quality sausages you can. From a butchers is perfect but I actually spotted some chorizo style paprika sausages from Sainsburies which I knew the hubster would love and there were no complaints from me either!

Note an odd serving size of 3 people- that’s because I don’t think half a can of beans is enough and 1 per person is a bit much. So either feed 3 or enjoy an extra bowl of leftovers the next day!

Posh Bangers And Beans

Serves 3

10 mins prep time

20 mins cooking time

Ingredients

1 onion, finely diced

1 stick of celery, finely diced

1 medium carrot, finely diced

1 tbsp oil

2 large cloves of garlic, crushed

2 tins black eyed beans, drained

150ml white wine

300ml chicken stock

Generous handful of chopped spring greens

2 cans black eyed beans, drained (you could make use haricot, cannellini or butter beans too)

2 handfuls of spinach

60ml double cream

2 tbsp chopped fresh parsley

2 tbsp chopped fresh basil

9 good quality sausages (we used chorizo style sausages from Sainsburies).


Optional: Garlic flatbread and/or green salad to serve


Method:


1. Pre-heat the oven to 180°C (fan) and cook the sausages according to the packet instructions.


2. While they are cooking, grab a deep frying pan (ideally with a lid) and fry off the finely diced onion, celery and carrot in the oil for 4-5 minutes on a medium-high heat.


3. Add the garlic and fry for a further 2 minutes.


4. Add the white wine and reducer the liquid by half.


5. Add the chicken stock, spring greens and black eyed beans. Reduce the heat and simmer for 4-5 minutes, covered with a lid.


6. Add the spinach, cream, herbs and season to taste. Add a splash more stock if needed.


Serve in bowls, topped with the sausages and with a slice of garlic bread on the side!



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