One pot sausages with tomato and mixed beans

Another feed from Paul at Fat Food club

One pot sausages with tomato and mixed beans – We have used the brilliant Heck to knock up this tasty sausage, tomato and mixed bean one pot wonder. It literally takes 30 minutes from start to finish and would be perfect for an easy mid week dinner or impress friends over a lazy lunch.  We used the Jean-Patrique Whatever Pan to turn the heat up on the sausages before bringing to a gentle simmer to cook everything through. The cost of this meal is cheap and goes to prove the simplest dishes seriously do work the very best. I would always advise using the freshest and best quality of ingredients but with only a handful to pick up you wont be breaking the bank.

sausages with tomato and mixed beans

This One pot sausages with tomato and mixed beans will easily serve a family of 3. I am gradually finding that these types of recipes work brilliantly for a fast paced family juggling work, the nursery run and everything in between.

Serves 3. Time from start to finish 30 minutes.


  • 6 Heck pork sausages. Mix this up by choosing any of their flavours including opting for their vegan range to make this a totally vegan dish too.
  • 1x400g can chopped tomatoes
  • 1x400g can mixed beans
  • 1 medium sized diced onion
  • Two crushed garlic cloves
  • 1 small handful of torn basil
  • 300ml of chicken or vegetable stock
  • 1 small glass of red wine (optional)
  • 1 teaspoon of balsamic vinegar (optional)
  • 1 ciabatta loaf toasted and torn (optional)


sausages with tomato and mixed beans
  1. One large heavy based pan with a lid. We are using the Jean-Patrique Whatever pan. It is a heavy based pan which means it conducts the heat really well and as it is wide based it spreads the heat evenly across the surface. If you don’t have one of these a normal wide based pan will work fine.
  2. 1 sharp knife. If you are using a blunt knife then get to the shop which is on almost all retail parks where on the top floor past the discount clothing you’ll find a wicked knife (and kitchen utensils!) selection. Seriously, underestimating this piece of kit is the biggest mistake in the kitchen.
  3. 1 chopping board


  1. Place the pan under a medium heat and add a tablespoon of olive oil. Add the sausages turning occasionally until golden brown. This will take around 5 – 10 minutes
  2. In the meantime dice up the onion and add to the pan along with the sausages.
  3. Allow the onion to soften for 5 minutes reducing the heat if this begin to burn.
  4. Pour in the wine once the onions have softened and turn up the heat. Reduce by half (this means you are evaporating half the liquid to intensify the flavour) If you are not using the wine go to step 5.
  5. Add the garlic before pouring in the tinned tomatoes, mixed beans and stock. Add the torn basil and season plenty. At this point pout in the balsamic vinegar if using.
  6. Place the lid on the pan removing occasionally to stir. Simmer (this means turning to a low heat to allow everything to cook through) for 20 minutes.
  7. Serve up with the crusty and torn ciabatta and enjoy! Tip – pour into bowls rather than plates and eat with spoons – because, well, why not!

For another tasty serving courtesy of Fat Food Club



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