1 Pot Sausage & Beans

A break from the usual kitchen carnage, this satisfying one pot wonder is simple and fast. And less time in the kitchen means more quality time with your family…or squeaking in that final episode of GOT that’s been eluding you…

Faff Factor: 1/5 * Flavour: 4/5 * Fridge to Face: 25 mins

Recipe made up from stuff in the fridge…

(Serves 4 with lunch leftovers)

1 tbsp oil for frying
1 medium onion
2 cloves of garlic, crushed
2 stalks celery
4 sausages (meat or veggie)
2 tsp dried oregano (1tbsp fresh if you have)
2 tsp Mexican chili powder (or paprika)
1 tsp onion powder (optional)
2 small zucchinis
2 cups white beans (canned or pre-cooked)
1 cup kidney beans (canned or pre-cooked)
1 large can diced tomatoes (750ml)
1 bunch spinach (or box or bag)
1/2 cup Chopped cilantro (optional)
Salt & pepper to taste

Serving Options:
Avocado slices
Natural / Greek yogurt or Cashew creme (with sriracha or adobo)
Big handful of sprouts

1. Dice onion and fry in oil on med. with garlic in a big deep pan or pot. Fry until starting to soften. Add diced celery and fry for a few minutes more.
2. Chop up sausages and add to the pan. Give a good stir, fry for a few minutes. Add herbs & spices, give a good stir.
3. Chop zucchini into chunks, add to pan & stir.
4. Once zucchini starts to cook, add beans and diced tomatoes, and stir. Add a 1/2 cup of water and bring pot to a simmer. Cover with a lid, simmer for 5-10 mins.
5. Right before serving, add big handfuls of greens (spinach / chard / kale) and cilantro. Stir through until greens are wilted.
6. Serve with slices of avocado, a blob of cashew creme, and a sprinkle of fresh cilantro. S&P to taste.

– Sprinkle over goat feta or any favourite cheese
– Serve over quinoa or a bed of shredded cabbage
– Diced carrots, red peppers, mushrooms, corn would all be worthy additions, added at celery frying stage. Really, any veg handy in the fridge.

Faff Notes:
– Once the onion is in the pan frying, you just start chopping the next thing, and repeat. Once the simmer has started, chop your cilantro, avocado, prep whatever else you want to serve it with, set the table etc. One chopping board, one pan, easy peasy.

Flavour Notes:
– This is a favourite with the whole family. The wee one has hers covered in melted cheddar, but it’s infinitely tweakable for any eater. Makes great leftovers.
– I love topped with cashew cream. I use ‘Oh She Glows’ Cashew Cream recipe, but never manage to soak in advance. Use boiling water and you’re good to go in a few minutes. Also, I tried to half the recipe and there simply weren’t enough ingredients in the blender to make it go. I recommend making a full batch and freezing some. Great to have on hand.
– To add a smoky, spicy kick to the crema (or directly to the main dish) add a teaspoon of blended chiles in adobo.
**Another great fridge staple. Puree can of chiles in adobo (pictured), with hand blender (or any blender) and keep in a jar in the fridge. Add in small amounts to salsas, sour cream, soups etc for an awesome smoky, spicy kick. Keeps in fridge for months.


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