Beany Sausages in Tomato Sauce

Beany Sausages in Tomato Sauce

Core recipe

410g can kidney beans in water, drained
6 spring onions
Salt and freshly ground black pepper
1-2 tsp mixed dried herbs
5oz/142g carrots
Fry Light or oil from allowance

For the tomato sauce:
½pt/284ml passata
1 tbsp malt vinegar
1 tbsp Worcestershire sauce
Dash of Tabasco sauce
½tsp salt
1 tsp artificial sweetener

Place the beans in a food processor or blender. Trim and roughly chop the spring onions. Add to the beans along with plenty of seasoning and the mixed herbs. Blend for a few seconds until smooth. Alternatively, mash the beans with a potato masher or fork.
Peel and grate the carrots and stir into the mixture. Divide into 8 portions and form into sausage shapes about 3in/7cm long.

Heat a non-stick frying pan until hot and spray with 10 applications of Fry Light. Add the bean sausages and cook, turning frequently, for 10 minutes until browned all over.


Meanwhile make the tomato sauce. Place the passata, vinegar, Worcestershire sauce, Tabasco sauce, salt and artificial sweetener in a bowl and mix well to form a smooth sauce. Heat for 2-3 minutes, stirring continuously, until hot.
Serve 2 sausages each with mashed potato, green vegetables and tomato sauce, sprinkled with fresh parsley if desired.