Creamy Sausage and Cannellini Bean One-Pot
I love an easy sausage one-pot, and this one ticks all the boxes. This recipe uses cannellini beans, but they can easily be swapped for chickpeas or butter beans if you prefer. 👋 Each "recipe step" is a different cooking method in this recipe, as per the Grab and Cook book. Please choose the one that suits your needs.
Method
Based on 4 servings, adjust as needed.
Step 1
The Batch Lady recipes are all cooked in one pot with preprepared ingredients, helping you make meals ahead of schedule to freeze and saving you time in the kitchen.
IF MAKING AHEAD TO FREEZE
Put the onions, garlic, peppers, cannellini beans, smoked paprika, oregano, cream cheese, Parmesan and crumbled stock cube into a large freezer bag, mix together and freeze flat. Keep the sausages in their packet, or put in a smaller freezer bag, and freeze them alongside the bag of sauce...now select your cooking method.
Step 2
ON THE HOB Remove from the freezer and leave to fully defrost, if frozen. Put a tablespoon of olive oil into a large casserole dish and place on a medium heat. Add the pork sausages and brown them all over. Add all the remaining ingredients (or the contents of the freezer bag if you prepared this ahead of time), stir well, then pour over the boiling water (2 cups to serve 4). Bring to the boil, then reduce to a simmer and cook for 20 minutes.
Step 3
IN THE SLOW COOKER Remove from the freezer and leave to fully defrost, if frozen. Turn the slow cooker to the sauté setting and add a tablespoon of olive oil. Add the pork sausage and brown them all over. Add all the remaining ingredients (or the contents of the freezer bag if you prepared this ahead of time), stir well, the pour over the boiling water (2 cups to serve 4). Pop the lid on and cook for 3 hours on high, or 6 hours on low.
Step 4
IN THE PRESSURE COOKER Remove from the freezer and leave to fully defrost, if frozen. Turn the pressure cooker to sauté and add a tablespoon of olive oil. Add the pork sausages and brown them all over. Once browned, add all the remaining ingredients (or the contents of the freezer bag if you prepared this ahead of time) and pour over the boiling water (2 cups to serve 4). Give it a good mix, then seal the lid and cook for 9 minutes. Once cooked, allow the steam to quickly release.
- Ingredients
- Based on 4 servings
-
1 Chicken Stock Cube 1x Sainsbury's Stock Cubes, Chicken 10x10g -
2 tsp Frozen Chopped Garlic 1x Sainsbury's Inspired to Cook Chopped Garlic 75g -
75g Grated Parmesan 1x Sainsbury's Grated Parmesan Cheese 120g -
2 cups Frozen Mixed Chopped Peppers 1x Sainsbury's Sliced Mixed Peppers 500g -
200g Cream Cheese 1x Stamford Street Co. Soft Cheese 200g -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
1 cup Frozen Diced Onions 1x Sainsbury's Chopped Onions 500g -
1 tin Cannellini Beans, drained and rinsed 1x Sainsbury's Cannellini Beans In Water 400g (235g*) -
1 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
1 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
8 Pork Sausages 2x Heck 97% Pork Gluten Free Sausages x6 400g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g