Sausages are that real comfort food and always make me think of home. Germany is no doubt known for it’s sausages but I do miss the Cumberland style. Bangers and Mash with gravy is probably one of the most traditional and favourite dishes but this blog is all about cutting out the calories when possible – so the mash is going to have to go in this case and replaced with white beans that are lower in calories but still give you that satisfying full feeling.
I like to call this recipe my posh sausages and beans dish. The white beans are cooked in a spicy red pepper sauce that give a different twist to the standard baked beans most of us love and enjoy! The cumin, paprika and coriander give this recipe a smoky, Mexican flavour.
- 4 good quality sausages
- 1 x 400g tin white beans
- 300ml hot chicken stock
- 2 tbspn tomato puree
- 1 tomato (diced)
- 1 tspn cumin
- 1 tspn paprika
- 1 bunch of coriander
- Juice of 1 lime
- 2 red peppers (finely sliced)
- 1 onion (peeled and finely chopped)
- 2 cloves garlic (peeled and crushed)
- 2 red chillies (finely chopped)
- Heat 1 tbpsn olive oil in a large/ deep pan. Add the onions and garlic with a pinch of salt and cook on a low heat. Add the red peppers and gently cook for a further 5 minutes.
- Add the cumin, paprika, black pepper, tomato and tomato puree. Add the lime juice and mix well.
- Add the white beans to the pan and pour in the chicken stock. Put the lid on the pan and cook on a medium heat for around 15/ 20 minutes.
- In the meantime heat a dash of olive oil in a frying pan. Once hot add the sausages and cook on each side for 5-6 minutes.
- Plate up the white beans and put the sausages on top. Garnish with some fresh coriander.