Serves: 4 Preparation time: 15 minutes Cooking time: 25 minutes Cost per serving: 66p Suitable for freezing 6 pork sausages 2 teaspoons vegetable oil 1 onion, chopped 1 carrot, thinly sliced 2 celery sticks, sliced 1 yellow pepper, deseeded and chopped 1 red pepper, deseeded and chopped 415g can baked beans 400g can chopped tomatoes 1 OXO chicken or beef stock cube 2 tablespoons tomato puree Chopped chives or parsley, to garnish (optional) Salt and freshly ground black pepper
1 Preheat the grill. Arrange the sausages on the grill rack and cook them for about 10 minutes, turning often, until browned. Set to one side. 2 Meanwhile, heat the oil in a wok or large saucepan, brushing it over the surface. Add the onion, carrot, celery and peppers and stir-fry over a high heat for 3-4 minutes. 3 Reduce the heat and add the can of beans, the chopped tomatoes and 300ml (1/2 pint) water. Crumble in the OXO stock cube and stir in the tomato puree. Simmer for 15-20 minutes, then slice in the sausages, cooking for another 2-3 minutes to heat them through. 4 Check the seasoning, then serve, garnished with chopped chives or parsley, if you like. Cook’s tip: Choose good quality pork sausages for the best flavour. If you’re vegetarian, substitute vegetarian sausages instead and use an OXO vegetable stock cube. GDA’s 460cals-23% 19.3g sugar-21% 25.5g fat-36% 8.4g sat fat-42% 4.3g salt-72% Recipe courtesy of OXO