Sausages with easy homemade baked beans make an ideal midweek meal when the nights are drawing in and you need something a little more substantial. Young and old alike will love these flavoursome beans.
Who doesn't like sausages and baked beans? I'm pretty sure most people like them. In this recipe for sausages with easy homemade baked beans, the little extra effort required to make this dish compared to opening a tin of even the best brand of baked beans is rewarded tenfold with the flavour.
And you can still have dinner on the table in about 30 minutes. Certainly, nothing to complain about.
You will, however, still have to open a can or two unless you want to go the whole hog and cook your own beans.
I have started doing this recently - cooking my own beans - in a pressure cooker, which is quite quick. You still need to think ahead though and soak them first for the best results. I cook beans in bulk and then freeze them in usable portions.
However, in this instance, I decided to use tinned borlotti beans and cannellini beans for convenience. After browning the sausages and cooking the onions, the beans mixed together with a few added ingredients produce a great tasting sauce. Then into the oven for 20 minutes and that's it. It really is that easy. Serve on its own, or with baked or mashed potatoes.
Sausages and easy homemade baked beans
Ingredients
- 1 teaspoon rapeseed or sunflower oil
- 8 good quality sausages
- 1 onion, chopped
- 1-2 cloves garlic, chopped
- 1 tablespoon smoked paprika
- 6 tablespoon tomato ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoon honey
- 200 ml water (7floz)
- 400 g can cannelloni beans (14oz)
- 400 g can borlotti beans (14oz)
- parsley, to garnish (optional)
Instructions
- Heat oven to 190℃ (180℃ fan)/375°F / gas mark 5
- Heat 1 teaspoonoil in a pan and brown 8 sausages. Remove from the pan and set aside.
- Add 1 chopped onion to the pan and cook gently until beginning to soften, about 5 minutes. Add 1-2 cloves chopped garlic.
- Stir in 1 tablespoon smoked paprika, 6 tablespoons tomato ketchup 1 tablespoon Worcestershire sauce, 2 teaspoons honey and 200ml water. Then drain and rince 1 can each cannellini and borlotti beans and add to the pan. Bring gently to the boil, stirring until well blended. Pour into oven proof dish.
- Place the sausages on top of the beans and bake for 20 minutes. Serve sprinkled with parsley if desired.
Notes
Nutrition
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Natalie says
This is a great dish. Made it on the stove since the oven isn't working and still works out well. Very tasty and definitely worth the extra effort!
Jacqueline A Bellefontaine says
Glad it worked out. Useful to know it worked just as well on the hob, though you would need to have watched it carefully to stop it burning on the bottom of the pan.
Kirsty Hijacked By Twins says
Oh My!! Jacqui these look so good and would go down a storm in our house! A must try. Thank you for sharing with #CookBlogShare x
Jacqueline Bellefontaine says
Thanks Kirsty. They certainly got the thumbs up here.
Jo / Jo's Kitchen Larder says
That is a perfect mid week family supper, something my boys would happily eat every day if I let them. I love homemade baked beans, they are definitely worth the effort (soaking etc. ) but your quick version is simply perfect when you are short on time. x
Jacqueline Bellefontaine says
Thank you. It great to have some easy quick dishes to hand for when time is tight.
Angela / Only Crumbs Remain says
Perfect comfort food Jacqui now that the nights are starting to draw in! It sounds absolutely delicious, and I'm totally with you about making your own baked beans - though I must confess we don't do it nearly often enough! Definitely will be trying them topped with some veggie sausages! I just know hubby will love it 🙂
Angela x
Jacqueline Bellefontaine says
Thanks Angela, these certainly went down well here