Sausage and Bean Hotpot

Sausage and Bean Hotpot

4 low fat sausages (my Waitrose sausages were 1.5pts each)
410g can butter beans, rinsed and drained (4 pts), or substitute any other canned pulses
2 tsp olive oil (1 1/2pts)
1 large onion, thickly sliced
2 cloves garlic
1 tbsp chopped fresh rosemary
small can chopped tomatoes
100ml vegetable stock
2tbsp fresh breadcrumbs (1/2 pt)
1 tbsp chopped parsley

1. Arrange the sausages on a grill pan and grill for 10-15 minutes, turning frequently, until the sausages are cooked through.
2. Meanwhile, heat the oil in a saucepan, add the onions and cook for 8-10 minutes until they are softened and tinged brown at the edges. Add half the garlic and rosemary, then add the tinned tomatoes, stock and the drained beans. Season and bring to a simmer. When the sausages are ready, add to the sauce and simmer for 5 minutes. Mix the second clove of garlic with the breadcrumbs and parsley.
3. Transfer the beans and sausages to a heatproof dish. Scatter the herby breadcrumbs over the surface then pop the dish under the grill until the breadcrumbs have browned. Serve with a green vegetable such as broccoli.
Serves 2, 6 pts per serving (but check points for your sausages)

Sausage and Bean Hotpot

Serves 4

6pp per serving/3pp on F&H

8 x NuMe Pork Sausages (13)

30g Worcestershire Sauce (1)

140g Sweetcorn (2)

1 x Large Tin Barbecue Beans (9)

1 x Onion, Sliced (0)

1 x Large Tin Chopped Tomatoes (0)

2 x Peppers, Sliced (0)

Mushrooms (0)

Pinch Paprika (0)

Dry fry onion and sausages – just to brown them.

Transfer to slow cooker and add sliced peppers and mushrooms and all other ingredients.

Mix well and cook on low for about 7-8 hours.

Serve with mash or similar (pp as appropriate).