400g of tinned baked beans with reduced sugar and salt
50ml of vegetable oil
1 pinch of salt
Method
1
Cut the carrots and onions into a 2cm dice
1 large carrot
1 large white onion
2
Bring the water to the boil. Pour the water over the stock cube and stir until dissolved
1000ml of water, cold
1 vegetable stock cube
3
Heat the oil in the pan. Once hot, fry the sausages until golden brown all over
50ml of vegetable oil
8 pork sausages
4
Add the vegetables to the pan and fry for 4 minutes until coloured
5
Add the stock, mustard, bay leaf and 2 tablespoons of the chopped parsley and bring to the boil
1 tbsp of English mustard
1 bay leaf
2 tbsp of parsley
6
Once boiling, add the baked beans and turn the heat down
400g of tinned baked beans with reduced sugar and salt
7
Place a lid on the pan and leave to simmer for approximately 1 hour
8
Taste and add a pinch of salt if needed. Remove from the heat and divide the casserole across 4 bowls. Sprinkle with more chopped parsley and serve immediately