Bangers and beany mash
Grilled pork sausages with a fibre-rich butter bean, garlic and spring onion champ.
Per serving:
502kcals, 15.9g fat (5.6g saturated), 63.4g carbs, 3g sugars, 29.4g protein, 26g fibre, 0.253g sodium
|
Prep: Cook: |
5 minutes 15 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
|---|
| 20g butter |
| 1 tbsp olive oil |
| 8 good-quality pork sausages |
| 8 spring onions, chopped |
| 3 garlic cloves, crushed |
| 1 tbsp fresh thyme leaves |
| 2 x 400g tins of cannellini beans, drained and rinsed |
| Juice of 1 lemon |
| To serve: |
| Spinach, wilted |
directions
1. Turn the grill on to a high heat. Cook the sausages for 10-15 minutes until browned all over and completely cooked throughout, turning regularly.
2. Meanwhile, heat the oil and butter together in a saucepan over a low heat. Add the spring onions and cook for 4-5 minutes until softened. Add the garlic and thyme and cook for 30 seconds.
3. Add the beans and lemon juice and cook for 4-5 minutes, stirring regularly. When the beans are soft, mash to a creamy consistency using a potato masher. Season to taste.
4. Serve the cannellini bean champ with the sausages and some wilted spinach.
