If you have leftover sausage from our previous recipe for speedy sausage and leek skillet – and listen, we both know that you don’t – then you could chop them up and stick them into this one pot sausage and beans, one of our older classic recipes. This is a recipe reacharound, where we go back to check on the recipes of yore to make sure they’re still up to snuff and to re-photo them. It makes me cringe when I look back at what we used to consider acceptable as a photo – there’s one recipe which we’ve actually taken down because the food looks more like something a surgeon would pull from an infected wound than it does delicious food. But this one pot sausage and beans meal deserves some love and given there’s nothing more to it than frying off sausages and bubbling them in a pan with a few other ingredients, it’s a good place to start.
It’s funny looking back at that old recipe, though – it is one of our older holiday style blog entries from when we took a glamour-filled weekend away in Peterborough. Take a read here, it’ll open in a new tab. It’ll perhaps come as no surprise after reading that if I tell you I haven’t been back. Paul occasionally nips down to remind his fragrant, wonderful mother that he exists and indeed, spent a merry week there not so long ago. He had only been in town twenty minutes before he felt someone reaching into his pockets to try and grab his wallet. Thankfully being married to me and my miserliness has taught him to never let his wallet out of his sight and he was able to shoo away the literal cheeky beggar before he lost out. Being a sensible chap he went to tell a local policeman who looked disinterested and said ‘aye, it happens a lot round here’. Brilliantly reassuring.
You don’t get that sort of apathy from Vera mind, she’d have you down the station and shouting hmm pet in your face before you could even think about calling for a lawyer. It’s to my eternal chagrin that my mother has handed in her cuffs and is no longer a policewoman – 87% of any conversation I have with her is accusing her of being Vera, and that all ends now. Back to calling her Rainie Cross.
Anyway, we mustn’t dawdle – the point of these reacharounds are that they are meant to be snappy redos – so here we are: the one pot sausage and beans for your approval. We served ours on a jacket potato (calories not counted for that) but this does just as well on chips or even on its own, as a kind of super-thick soup. A quick word on the potatoes: if you choose ‘buttery’ potatoes (most supermarkets have them) you won’t need to slather them with butter after. We use Vivaldi potatoes from Sainsbury’s because we know not what we do, but there’s plenty of brands out there. Now, if you’re reading this and thinking what a ‘stupid cow’ I am for suggesting there’s such a thing as a buttery breed of potato I’ll say only this: you’re wrong. You’re so wrong! You don’t even know how wrong you are. But it’s OK, you’re pretty/hung (delete as appropriate).
Mind you, no home-baked potato ever tastes as good as those jacket potatoes that have been sitting in those potato ovens in staff canteens since the turn of the millennium. We used to have one back when I worked (using that term exceptionally lightly, my way into work involved going past a gay sauna and I often came in late – then turned up for work) at One North East and I swear I almost turned into a potato. Because I’m such a people person, and I once lent her my Mach 3 to sort her moustache out, the dinner lady used to save me the biggest potato and throw on a quantity of tuna mayonnaise that you could have comfortably rendered a house with. More than once I had to schedule a meeting with myself in one of the boardrooms just so I could have a doze after lunch. It’s little wonder the Tories shut us down, looking back. Anyway: recipe.
Served on top of a jacket potato, this one pot sausage and beans is proper filling.
I do like how the steam looks coming off the one pot sausage and beans here. There’s something hypnotic about it all.
one pot sausage and beans
Yield 4 massive dollops
We have changed a couple of things from the original recipe here, namely adding a carton of chopped tomatoes and some chickpeas and removing the Oxo cube, but honestly, something like this can be adapted any way you fancy. We just chucked whatever shite we had kicking around in the cupboard into it.
Paul's top tip for jacket potatoes is an oldie-but-goodie though: pierce all over, put in a massive bowl with a big drizzle of garlic oil and some sea salt, tumble about and then bake in the oven.
As usual, we have worked out the calories via the NHS calorie check and your result may differ - it really depends on the brands of sausages you use. Treat it as a rough estimate.
- one tin of kidney beans in chilli sauce
- one large white onion
- one clove of garlic (minced)
- four reduced fat sausages
- one 200ml carton of chopped tomatoes
- a good glug of worcestershire sauce
- a little dollop of Marmite if the thought doesn't repel you
- a tin of chickpeas
- stick your jacket potato in the oven if you're having one
- about forty minutes before it comes out, fry off the onion in a little oil
- cook your sausages whilst the onions are frying off, then slice them thinly
- once the onions are softened, add your garlic and gently fry off for a minute
- add your beans, chickpeas, glug of worcestershire sauce, Marmite if using and tomatoes
- simmer for as long as you bloody well dare
- chuck in a tin of baked beans here instead of the chickpeas and tomatoes and it'll be lovely
- fancy having your arse remind you that you need to be kinder to it - add a glug of chilli sauce
- our Fast & Filling cookbook has so many fabulous recipes in I can't even, but there's a tremendous chilli recipe in there if you like beans: order yours here!
- of course, twochubbycubs the cookbook is still a wonder in and of itself: click here to order
- losing weight and flying right - try our planner: here
Disclosure: the links above are affiliate links. This means that, at zero cost to you, we will earn an affiliate commission if you click through the link and make a purchase. Which is handy, as us whores must have our trinkets.
Cuisine dinner time
I know right! All that for 260 calories! Want another potato topper? Don’t we all love. But coronation chicken done our way will warm your cockles! Click here to try that.
I’ve been using Vivaldi spuds for sometime (because I’m posh, obviously) and they are really buttery. The other ones I like are Alfred Bartlett Elfe potatoes but you can’t always get them. Lidl sometimes have them.