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50 minutes

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Sausages and soupy beans

20 minutes

Sausages and soupy beans

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

1 T extra virgin olive oil
500 g pork bangers
1 x 400 g can butter beans
2 T sherry vinegar
sea salt and freshly ground black pepper, to taste
ciabatta, for serving

Method

1. Preheat the oven to 180°C. Heat the olive oil in a large ovenproof pan, then cook the bangers until browned all over.

2. Add the butter beans and their brine, then the sherry vinegar.

3. Season to taste, then place in the oven and cook for a further 15 minutes.

4. Serve with ciabatta.

Cook's note: Keep cans of butter beans, and other pulses and legumes, in your pantry for nights like these.

Find more sausage recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Za’atar roast chicken

Baked olive-ricotta

Corn-and-potato curry

Portuguese tomato rice

Red velvet cupcakes

Giant pigs in a blanket

Green salad with tahini dressing

Harissa stir-fried chicken

Peppermint Crisp tsunami cake

Lentil salad

Tahini chocolate chip cookie bars

Sausages and soupy beans

Sausages and soupy beans

Ingredients

Method