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Smoky bonfire bangers and beans

James cooks up a smoky bangers and beans casserole that will blow your mind but more importantly, cook quickly in the oven while you enjoy the fireworks. It's a real winter warmer and perfect with a jacket spud!

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(Serves 4)

Ingredients:

2 tbsp olive oil8 Cumberland or your favourite sausages3 slices of smoked bacon, diced1 medium onion, diced1-2 tsp chilli powder (depending if you like it hot)2 cloves garlic, crushed2 cans baked beans in tomato sauce180g smoked sausage, sliced ½ cm thick3 tbsp Worcestershire sauce1 tbsp dark soy sauce2 tbsp white wine vinegar3 sprigs of thyme100ml ketchup50g brown sugar250ml chicken stock1 small red chilli, diced (optional)Salt and pepper to taste

Method:

  • Preheat oven to 200oC/400°F/gas 6. Heat a large non-stick frying pan to a medium heat, add 1 tbsp olive oil and sear the sausages for one minute on both sides to colour. Remove from the pan and set aside.

  • Fry the bacon in the oil for one minute or until crisp then add onion, chilli and garlic and cook for another minute to soften

  • Add the beans, smoked sausage, Worcestershire sauce, soy, vinegar, thyme, ketchup, sugar, stock, red chilli if using and seasoning to a large casserole dish

  • Stir in the sautéed onion mixture and stir through. Place the sealed sausages on top, put a lid on the casserole and bake in the oven for 20 minutes. Remove from the oven, remove the lid, stir and cook for a further five minutes.

  • Leave to stand for five minutes before serving.

Serve with crusty bread, mash or hot buttered jacket potato.

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