Sausage, butter bean & tomato hotpot
A flavoursome one pot supper with sausages, pulses and tomatoes.
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Method
- Heat the oil in a pan and cook the sausages from frozen for 8 minutes until golden, then add the garlic and cook for another minute.
- Stir in the tomato purée, then add the butter beans, tomatoes, mixed herbs, country vegetable mixture, mushrooms and stock.
- Bring to the boil, cover and simmer for 40 minutes, then serve.
Ingredients
- 12 frozen thick pork sausages
- 1 x 410g tin butter beans, drained
- 1 x 400g tin basics peeled plum tomatoes
- 1 x 500g pack country vegetable mixture
- 200g mushrooms, chopped
From your store cupboard
- 2 tablespoons olive oil
- 2 cloves garlic, peeled & finely chopped
- 1 tablespoon tomato purée
- 1 teaspoon dried mixed herbs
- 600ml vegetable stock (½ x stock cube)
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