One-pan pigs-in-blanket beans
By Tom Kerridge
Contains pork – recipe is for non-Muslims/non-pork eaters.
Remember baked beans with mini sausages? Make Tom’s pigs-in-blankets with beans – it’s great as a festive side dish during the Christmas period
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Prep:20 mins
Cook:40 mins
- Easy
Nutrition per serving
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kcal 278
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fat 14g
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saturates 6g
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carbs 23g
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sugars 12g
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fibre 4g
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protein 12g
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salt 1g
Ingredients
- 1 tbsp sunflower oil
- 6 chipolatas or 12 cocktail sausages
- 200g diced pancetta or bacon lardons
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 75g dark brown soft sugar
- 150ml red wine vinegar
- 2 x 400g cans chopped tomatoes
- 2 x 400g cans cooked white bean, drained
- 6 sage leaves, finely chopped
Method
Heat the oil in a flameproof casserole dish. Sizzle the sausages in the pan until brown on all sides, then lift onto a plate and leave to cool. If you’re using chipolatas, cut them into shorter pieces. In the same pan, sizzle the pancetta for 5-8 mins until starting to brown. Scatter the onions over the pancetta and cook until soft, then add the garlic and cook for 1 min longer.
Add the tomato purée and sugar, then pour over the vinegar and chopped tomatoes and use about 100ml of water to rinse out the cans and add that as well. Stir through the beans and sausages, then simmer everything for 20 mins. When the sauce is nice and thick, stir through the sage, simmer for a few minutes more and serve. The beans can be made up to three days ahead, chilled and reheated.
