Bangers and beany mash

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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


5 minutes
15 minutes
Difficulty: Easy
Serves: 4
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


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.