Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Sausage And Bean Casserole
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A tasty twist on the teatime favourite of sausage and beans with a richly flavoured sauce and three varieties of bean.
Prep time: 10 mins
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
300g
chorizo style pork chipolata sausages or sausages of your choice
1 tablespoon
oil
1
onion, peeled and sliced
1
garlic clove, peeled and crushed
½
red pepper, deseeded and sliced
500ml
tomato passatta
1 tablespoon
black treacle
2 tablespoons
soft dark brown sugar
1 tablespoon
balsamic vinegar
1 x 400g
can flageolet beans, drained and rinsed
1 x 400g
can red kidney beans, drained and rinsed
1 x 400g
can butter beans, drained and rinsed
Method
Step 1
Heat the oil in a large saucepan and add sausages, onion and garlic. Heat gently until sausages begin to brown and onions soften.
Step 2
Add all remaining ingredients and simmer gently with lid on for about 30 minutes, alternatively transfer to the oven for a slightly longer cooking time
Step 3
Serve the casserole with crusty bread.
Tips and Serving Suggestions
If preferred, replace the flageolet beans with baked beans or the tomato pasatta with chopped tomatoes.
Alternatively, pop the casserole in a preheated oven at 180°, 160°C Fan, Gas Mark 4 for 1 hour.
Method
Step 1
Heat the oil in a large saucepan and add sausages, onion and garlic. Heat gently until sausages begin to brown and onions soften.
Step 2
Add all remaining ingredients and simmer gently with lid on for about 30 minutes, alternatively transfer to the oven for a slightly longer cooking time
Step 3
Serve the casserole with crusty bread.
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