So it's week 7 already of Chez Chelle and this weeks key ingredient is BEANS! I have decided to go with the humble baked bean as my bean of choice because it is so versatile to use in many recipes, and I always have a tin in the cupboard on standby! Simple meals such as beans and cheese on toast or on a crispy jacket potato are among my favourite meals, but as this is Chez Chelle I though I should share a more adventurous recipe!
With bonfire night on the way here is a recipe which would be perfect to serve!
BONFIRE BANGERS & BEANS
Ingredients
Olive oil
1 onion, finely chopped
2 leeks, finely chopped
4 rashers streaky smoked bacon, chopped
1 tbsp tomato purée
1 x 400g can chopped tomato
1 tbsp dark brown sugar
A beef oxo cube
150ml water
2 thyme sprigs
A couple of dashes of Worcestershire sauce
1 x 400g baked beans
1 red pepper deseeded and chopped
1 x 450g pack of good quality herby sausages, already cooked & chopped into bite size chunks
Method
Heat 2 tbsp oil in a large saucepan. Add the onion, leek and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, thyme, Worcestershire sauce and the water, then bring to the boil. Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.
Meanwhile, heat oven to 190C/170C fan/ gas 5.
Add the sausages to the beans mixture and place into oven proof dish then either:
1). cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven and serve with baked potatoes.
Or
2). Layer with sliced boiled potatoes in an oven proof dish and make final layer potato and top with cheese and cook for 30 minutes (version shown in photo below)
Can be made up to 2 days in advance and reheated in a low oven or on the hob.
