Bonfire Bangers And Beans don’t need a Bonfire Night to be a welcome meal. This is a delicious meal any day of the year. Sautéed sausages finish their cooking in the oven with a vegetable-bean mixture flavored with herbs and bacon.
Bonfire Bangers And Beans
3 Tbs vegetable oil
1 onion, finely chopped
2 celery sticks, finely chopped
4 strips bacon, chopped
1 Tbs tomato purée
2 (400g) cans chopped tomato
2 Tbs dark brown sugar
2 tsp Dijon mustard
2 thyme sprigs
2 tsp Worcestershire sauce
2 (400g) cans cannellini beans, rinsed and drained
2 red peppers, seeded and chopped
2 pounds or about 900g herby sausages
Handful parsley leaves, chopped, to serve
1. Heat 2 tablespoons oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 minutes until softened.
2. Turn up the heat and add the tomato purée. Cook for 2 minutes, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water. Bring to the boil. Cook, uncovered, over a low heat for 15 minutes.
3. Add the beans and peppers, then simmer for 15 minutes more, topping up with a little boiling water if needed.
4. Meanwhile, heat oven to 190℃/375℉.
5. Toss the sausages with remaining tablespoon of oil and place in a baking tray.
6. Cook for 30 minutes until browned all over, turning occasionally.
7. Nestle the sausages among the beans, then cover and place the casserole in the oven. Cook for 30 minutes more.
8. Remove from the oven, sprinkle with parsley, and serve.
Note: Can be made up to 2 days in advance and reheated in a low oven or on the stovetop.
Recipe from BBC Good Food Magazine
How about we jump into the week with this cool new tune from Brit-based band The Jacques. It’s got that post punk vibe, gravelly vocals (some spoken, which I love) and that guitar spiraling all around.