Ingredients
Ingredients
454g pack reduced-fat pork sausage
2 tsp vegetable oil
1kg new potatoes, skins on, thickly sliced
2 red pepper, deseeded and sliced
2 garlic clove, crushed
1 tsp each ground coriander, chilli powder and ground cumin
400g can red kidney beans in water, rinsed and drained
2 x 400g cans chopped tomatoes with herbs
2 tsp caster sugar
5 tbsp 0% fat Greek yogurt
20g pack chive, snipped
Tip
Making it different
BBQ sausage & bean pot. Fry the whole sausages with 6 chopped bacon rashers and 1 chopped onion in a little oil for 5-8 mins. Add 2 x 400g cans mixed beans, a 400g can chopped tomatoes with herbs, the sugar and chilli powder. Simmer for 8 mins, or until cooked through. Serve with the mash.
Direction
Squeeze 3 balls of meat from each sausage, then fry in the oil for 5 mins until golden. While they cook, put the potatoes on to boil for 10 mins until tender. Add the peppers to the pan, then fry for 4 mins more. Tip in the garlic and spices, fry for 1 min, then add the beans, tomatoes and sugar. Simmer for 5 mins until saucy and the meatballs are cooked. Drain the potatoes, then crush with a masher. Fold through the yogurt and chives, loosen with a splash of water, then serve with the chilli. Top with a dollop more yogurt and sprinkling of chives, if you like.
