Sausage & Beans Hotpot

This ultimate comfort food recipe is one you can turn to when you want something quick and easy that you can throw into one pot, making the most of store cupboard staples. Sizzled sausages wrapped in a rich tomato sauce with red kidney beans, a hint of paprika and a dash of red wine vinegar. This is a nourishing and satisfying easy family dinner, with maximum flavour and minimum washing up.

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Ingredients

red onion 2 (sliced)
bell pepper 1 (sliced)
baby potatoes 360 g (sliced)
unsalted butter 50 g
pork sausages 400 g
chopped tomatoes 400 g (chopped)
red kidney beans 400 g (drained)
paprika 1 tsp
red wine vinegar 1 tbsp
brown sugar pinch

Method

Preheat the oven to 200°C/180°C fan/gas mark 6. Slice the red onion. Deseed and thinly slice the bell pepper. Thinly slice the potatoes.
Heat a dash of oil in a shallow ovenproof pan/heavy roasting tray/casserole dish, on a medium-high heat. Quickly brown the sausages all over until golden brown. You are looking to just colour them, not cook them through. Add the red onion and bell pepper and cook for a couple of minutes.
Stir in the chopped tomatoes, red kidney beans, paprika, red wine vinegar and sugar. Season with salt and pepper and stir well.
Scatter the sliced potatoes on top in a single layer. Dot the butter that comes in the pack on top of the potatoes, plus a little drizzle of olive oil.
Bake for 40 minutes, until the potatoes are cooked through. Leave to stand for a few minutes before plating up.

Sausage & Beans Hotpot

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Ingredients

Method

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