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Smoky Beans and Maple Bangers

By OcadoLife
For a weeknight winner that the whole family will love, rustle up Smoky Beans and Maple Bangers, from OcadoLife recipe editor Lauren Hoffman. “The rich smokiness, mustard heat and sweet caramel notes of this combo are…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 12 pork chipolatas (gluten free if required)
  • 1½ tbsp olive oil
  • 1 tbsp maple syrup, plus 1 tsp
  • 1½ tsp dijon mustard (check for gluten free)
  • 1 pinch sea salt
  • 2 tbsp frozen shallots
  • ¼ tsp smoked paprika
  • ½ tsp garlic granules
  • 1 (570g) jar white beans, drained
  • 1 (400g) tin chopped tomatoes
  • 2 tbsp M&S Smokehouse Tomato Sauce
  • 1 tbsp red wine vinegar
  • 125g kale, steamed, to serve
  • 4 jacket potatoes, baked, to serve (optional)

Method

3 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Toss the chipolatas with ½ tbsp olive oil; roast for10 mins. Toss with 1 tbsp maple syrup, ½ tsp dijon mustard and a pinch of sea salt; roast for 5 mins.

  2. Step 2

    Meanwhile, heat the remaining 1 tbsp olive oil in a deep pan and fry the shallots for 2 mins. Add the smoked paprika and garlic granules; fry for 3 mins. Stir in the drained beans, tin of tomatoes, tomato sauce, vinegar and remaining 1 tsp each syrup and mustard.

  3. Step 3

    Bubble on high for 10 mins; season. Serve the beans with the sausages, steamed kale and jacket potatoes, if liked.