Sausage and Bean Hot Pot

Name: Sausage and Bean Hot Pot
Cuisine: European, American
Ingredients: 8 thick reduced-fat pork sausages (approximately 450g); 400g can butter beans; 1 red pepper; 1 medium onion; 1 x 15ml spoon vegetable oil; ¼ x 5ml spoon chilli flakes; 1 x 5ml spoon fresh OR ½ x 5ml spoon dried rosemary (optional); 400g can chopped tomatoes; 2 x 15ml spoons tomato puree; 125ml water; Ground black pepper (optional)

11 steps

This easy recipe is really hearty and great for winter. Cooked in one pot to save on washing up, this is an economical dish to serve to family and friends. This Hot Pot can be served on its own with crusty bread, but it can also be served with mashed potato and a green vegetable to make a more filling meal.

Updated at: Thu, 17 Aug 2023 02:52:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories362.2 kcal (18%)

Total Fat15.4 g (22%)

Carbs30.8 g (12%)

Sugars5.9 g (7%)

Protein26.6 g (53%)

Sodium1006.1 mg (50%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

450greduced-fat pork sausages

thick

400gcan butter beans

1red pepper

1onion

medium

15mlvegetable oil

0.3 x 5mlchilli flakes

1 x 5mlfresh rosemary

spo 1/2 x 5 spoon dried, optional

400gcan chopped tomatoes

2 x 15mltomato puree

125mlwater

ground black pepper

optional

Instructions

Step 1

Preheat the oven to 200°C/180°C fan or gas mark 6.

Step 2

Twist each sausage in the middle and cut in half with scissors so that each sausage makes two. Now put the 16 small sausages onto a plate and wash your hands after touching the raw meat.

Step 3

Open the can of butter beans, drain into a colander and rinse under the cold tap.

Step 4

Wash the pepper. Cut the top off and remove the seeds and white pith. Cut into 1cm squares.

Step 5

Peel and finely chop the onion.

Step 6

Heat the oil in a large saucepan, or frying pan, or heat-resistant casserole dish. Add the sausages and cook for 5 minutes on a medium heat until they are brown.

Step 7

Add the onion and pepper to the pan and cook gently for 5 minutes until the vegetables start to soften.

Step 8

Add the chilli flakes and fresh or dried rosemary. Stir well and cook for 2 minutes.

Step 9

Add the butter beans, tomatoes and water. Bring to the boil and add the tomato puree, stir well and simmer for 5 minutes uncovered.

Step 10

Transfer to a casserole dish (if not already using one). Put the lid on the dish or cover with aluminium foil. Place in the oven on the top shelf for 30 minutes.

Step 11

Add black pepper to taste (if using) and serve.

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