Speedy Sausage and Beans

Speedy Sausage and Beans


Sausages go down well any time with kids and adults alike, add in beans and it is winning combination. My speedy sausage and beans make a great week night tea. Use whichever type of beans your family likes. I have used a tin of mixed pulses, but you can use kidney beans, cannellini beans, chickpeas or anything else goes down well.

Serves: 2 adults and 2 children Prep Time: 5 mins Cooking Time: 30 minutes
1/2 tablespoon vegetable oil
300 grams sausages
1 onion chopped
2 carrots cut into chunks
1 clove garlic crushed
1/2 teaspoon dried thyme
400 grams tin mixed pulses
1/2 tablespoon wholegrain mustard
450 mls chicken stock
90 grams peas defrosted if frozen


  1. Heat the oil in a frying pan, add the sausages and cook until they have browned on all sides. Remove from the pan.
  2. Add the onion and carrot to the pan and cook for 3 minutes until the onion is starting to soften.
  3. Chop the sausages into chunks and return them to the pan along with the garlic, thyme, pulses, mustard and chicken stock. Stir well and bring to a simmer.
  4. Put the lid on and simmer for 15 minutes. Add the peas and cook for a further 5 minutes.
  5. Thicken the sauce with cornflour.
  6. Serve in bowls with extra veg.




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