Sausage and Bean Casserole with New Potato Colannon Click image to enlarge
Course: Main
Dish: Meat
Serves: 4
Nutritional information per serving:

Calories: 654
Protein: 25.7g
Carbohydrates: 65.4g
Sugars: 25.9g
Fat: 34.2g
Saturated fat: 11.9g
Fibre: 11.3g

 

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Canned tomato soup is a great source of the cancer fighting antioxidant lycopene


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Sausage and Bean Casserole with New Potato Colannon

Great for even the fussiest of eaters, this dish is an easy evening meal that’s healthy and tasty too!
1 hour and 10 minutes to prepare and cook. Serves 4.
See “Switch 2” for more recipes devised with James Martin

Ingredients:
For the casserole:
8
pork sausages
1 x 295g can condensed tomato soup
1 x 415g can baked beans with hidden veg
1/2 x (410g) can black eyed beans, drained
1 tbsp vegetable oil
1 red onion, cut into wedges
2 braeburn apples, cut into wedges
For the colcannon:
1/2
Savoy cabbage, finely shredded
567g can new potatoes, drained
olive oil
2 tbsp butter
bunch spring onions, finely choopped
50ml boiling water
sea salt and freshly ground black pepper

 

Method:

Casserole:
1.
Preheat the oven to 180C/350F/Gas 5.
2. Heat the oil in a large frying pan, add the sausages and cook until lightly browned. Add the onion and apple and fry until lightly caramelised.
3. Put the sausages, onion and apple into a dish. Pour over a can of condensed tomato soup and an equal quantity of water plus the black eyed and baked beans. Stir and bake in the oven for 30 minutes.

Colcannon:
1.
Heat half the butter and a little olive oil in a saucepan; add the finely chopped spring onion and saute for 2-3 minutes.
2. Add the shredded cabbage and the boiling water, stir and cover.
3. Cook over a medium heat for 5 minutes. Remove the lid and stir until the cabbage has wilted and the water evaporated.
4. Add the new potatoes, as they begin to heat through crush with the back of a fork. Mix the potatoes and cabbage and season with sea salt and black pepper.
5. Add the butter, stir and serve with the sausage casserole.
 

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