This is another recipe my mum used to make us but it is a firm favourite with hubby - he loves it. It's one of those recipes that maybe doesn't look great on a plate or in a bowl but is just so tasty and the leftovers are always great for a lunch or even another dinner.
The recipe says it serves two but we normally get at least two good dinners out of it and enough for maybe another dinner or a lunch. I do have a tendency to add a few extra peppers into it but you could do so to taste and if trying to bulk it out add more veg or sausages.
Ingredients
1 Tbsp oil
1 Onion, finely chopped
1 Garlic clove, crushed
1 Red pepper, chopped
2 Sticks celery, chopped
200g Chopped tomatoes
125ml Chicken stock
2 Tsp Dark soy sauce
2 Tsp Mustard
400g Black eyed beans (I always used baked beans - it tastes yummy)
125g Pork Sausages cooked and chopped into small pieces
2oz Breadcrumbs
1oz Grated Cheese
2 Tbsp Parsley chopped
Heat 2 tsp of oil in a large saucepan/wok. Ensure the pan you use can be put under the grill and won't melt!
Cook sausages on grill, frying pan, actifry - however you like to cook them.
Add onion, garlic, pepper & celery to the pan and cook on low heat for 3-4 minutes stirring occasionally.
Add tomatoes, stock and soy sauce. Bring to boil, reduce heat and simmer for 15 mins or until sauce begins to thicken.
Chop sausages into small pieces. Add mustard, beans and sausages and cook for further 10 minutes.
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| Before sauce has thickened |
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| When the sauce had thickened |
Place pan under hot grill for 2-3 minutes until golden brown.
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| All ready to dig in! |
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