Flavour of the Month – November: Bonfire Bangers & Beans
What’s in season in November?
Apples, cranberries, clementines, dates, pears, pomegranates, satsumas, tangerines
Beetroot, brussel sprouts, butternut squash, cabbage, celery, celeriac, leeks, kale, mushrooms (wild), parsnips, potato, pumpkin, shallots, swedes, tomatoes, turnips, sweet potato
Professional chef Vanessa, gave us this winter warming recipe, which is simple, filling and delicious!
Bonfire Bangers & Beans
Timing: Preparation 15 minutes Cooking 45 minutes
Equipment: Large saucepan with lid, grill or BBQ
1 tablespoon olive oil
1 onion, chopped
2 red peppers, peeled and chopped (see Tip below)
1 large carrot, finely chopped
3 cloves garlic, minced
1/2 fresh red chilli, finely chopped (add more if you prefer it spicy!)
2 tablespoons tomato purée
2 x 400g tins chopped tomatoes
Splash of Worcestershire sauce (optional)
2 x 660g jars of haricot or cannellini beans, rinsed and drained (or 3 x 410g tins)
Large handful of fresh basil or parsley
Salt & pepper
8 good quality pork sausages
- Heat the oil in a large saucepan over a gentle heat. Add the onion and sweat gently for 5-10 minutes – do not allow it to brown.
- While this is cooking, peel your peppers (see Tip below) and then chop them into small pieces.
- Add peppers, carrot, garlic and chilli to the softened onion. Cover with a lid and cook over the lowest heat for 5 minutes, stirring occasionally.
- Add the tomato purée and tomatoes and a splash of Worcestershire sauce (optional).
Bring to the boil and then reduce heat to a simmer (very small bubbles coming to the surface) for 10 minutes.
- Add the beans and cook for a further 10 minutes.
- Remove from the heat, add half the basil or parsley, salt and pepper to taste. Set aside.
- Grill or BBQ the sausages, turning occasionally, until well browned. Try not to overcook or the sausages will dry out.
- Add the sausages to the bean mixture and reheat gently. Add the remaining basil or parsley just before serving.
Serve with crusty bread or baked potatoes if you want a more substantial meal.
Use up leftover beans
Reheat and serve on toast with a good sprinkling of grated cheese
Just leave out the sausages from the bean recipe, or substitute with vegan varieties
Tip: Peel your Peppers
Peeled peppers have a smoother texture and sweeter flavour (the skin can taste bitter and is quite tough, no matter how long you cook the peppers for)
- Cut peppers in half, remove stalk, white membrane and seeds
- Place peppers under a hot grill, skin side up, until the skin is blistered and blackened
- Seal peppers in a plastic bag and leave to cool (5-10 minutes)
- Take the peppers out of the bag, the skins should peel off quite easily
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