Description
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.
Servings
4Nutrition Information
Calories: 654
Protein: 25.7g
Carbohydrates: 65.4g
Sugars: 25.9g
Fat: 34.2g
Saturated fat: 11.9g
Fibre: 11.3g
This recipe and image is copyrighted to Canned Food UK.