Sausages and soupy beans

Sausages and soupy beans

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  • 4
  • Easy
  • Dairy free
  • 5 minutes
  • 20 minutes
  • Stellar Organics Cabernet Sauvignon 2019


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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