SPICY SAUSAGE AND BEAN POTATO TOPPER

 

SPICY SAUSAGE AND BEAN POTATO TOPPER

Serves 4

Syn Free

8 Syn Free SW sausages
3 onions, finely chopped or just use loads of frozen onion! 
2 cloves of garlic, crushed
2 peppers, any colour, deseeded and chopped
2 tsp. sweet chilli powder
1 tsp. dried thyme
400g can cherry tomatoes and the juice
400g cannellini beans, drained and rinsed
400g red kidney beans, drained and rinsed
Mashed potato to cover

Pre-heat the oven to 200C/Gas 6.
Boil and, when ready, mash the potatoes.
Dry-fry the sausages until browned all over. When cool enough to handle, cut into bite-size chunks.
Spray a pan well with Frylight, add the chilli powder and thyme and cook for 1 minute, before adding the tomatoes and sausage chunks. Bring to the boil. Cover tightly and simmer gently, until the sauce has thickened slightly.
Meanwhile, in another pan which has been well sprayed with Frylight, fry the onion and garlic until softened. Add the peppers and stir-fry for 3 minutes.
Add the onion mixture to the tomato mixture and add in the beans. Cook, uncovered for about 5 minutes. Season to taste and pour into an oven-proof dish.
Cover with the mashed potato and cook in the oven for 20-25 minutes.

Really tasty when you top the potato with several HEX grated cheeses.