Patrick is a pretty open-minded guy. Except when it comes to baked beans. When Sous Chef Mimi said she could beat his favourite Heinz beans (it’s a bit of a guilty pleasure of his, with granary toast and salty butter) he just wasn’t convinced. And then the impossible happened! We recommend you co-ordinate the beans, mash and sausages at the same time, as far as your juggling skills allow, and the cooking time will be halved...
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
Flat Leaf Parsley
Pork and Oregano Sausage(ContainsSulphites)
Cut the onion in half through the root, peel and chop into very small chunks. Peel and bash the garlic. Tip: Keep the garlic relatively whole so you can remove it once it has done its job and released its flavour. Roughly chop the parsley. Drain the mixed beans and rinse well.
Heat a splash of olive oil in a pan on medium heat. Once warm, gently cook your onion and thyme for 3 mins until soft. Tip: If the onion begins to colour, add a splash of water and turn the heat down a bit.
Add the pancetta to your onion along with your garlic and cook for 5 mins. Tip: You want the pancetta to go ever so slightly crispy at the edges.
Add the smoked paprika, chopped tomatoes, mixed beans and a pinch of sugar (if you have some). Season with salt and a few good grinds of black pepper. Give it all a good stir and let it bubble gently for 20 mins or until it is nice and thick. Once thickened stir through your parsley.
Bring a large pot of water to a gentle boil with a pinch of salt. Chop the potato into approximately 3cm cubes (no need to peel!) and add to the pot. Cook for around 15 mins until soft. Tip: The potato is cooked when you can easily slip a knife through. Drain and mash your potato with a little milk and butter (if you have some) and season with salt and pepper.
Preheat your grill to high. Place the sausage on a baking tray (with some foil underneath to save washing up!). Cook under your grill for 15 mins, turning occasionally to get a nice even colour.
Slice your sausage at an angle and serve on a mound of your mash potato and a big ladle of your smoky baked beans!