Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they’re browned on all sides.
Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.
Finish the dish. Stir in the sauce and any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen – whole or as single portions – for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.
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|Serving Size: 1 (574g)|
|Recipe Makes: 1|
|Calories from Fat: 93 (69%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 4.4mg||0 %|
|Potassium 160.6mg||4 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 8.4g|
|Protein 1.2g||2 %|
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Calories per serving: 134
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