A saucy, warming casserole with Cumberland sausages, chilli gravy and kidney beans. It’s budget-friendly and ready in less than 30 minutes too
Prep:5 mins
Serves 4
1 tbsp vegetable oil1 onion, thickly sliced8 Cumberland sausages1 fat garlic clove, crushed2 x 400g cans kidney beans in chilli sauce2-3 sprigs curly parsley, chopped
STEP 1Heat the oil in a large frying pan. Cook the onion and sausages over a fairly high heat for 8-10 mins, turning the sausages often so they brown all over.STEP 2Add the garlic to the pan with the kidney beans and their sauce. Half-fill one of the cans with water, swirl and then add this to the pan. Stir everything together and bring to the boil. Turn down to simmer and cook for 10 mins, or until the sausages are cooked through. Season and sprinkle with the parsley.
