Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Creamy Sausage and Cannellini Bean One-Pot

by Suzanne Mulholland, The Batch Lady from The Batch Lady Grab and Cook

Whether you prep this easy dish in advance or cook straight away, this warming one pot recipe is highly adaptable and can be made on the hob, in a slow cooker or pressure cooker.

Introduction

I love an easy sausage one-pot, and this one ticks all the boxes. This recipe uses cannellini beans, but they can easily be swapped for chickpeas or butter beans if you prefer.

Read more Read less

Ingredients

1 cup (115g) frozen diced onions
2 tsp frozen chopped garlic
2 cups (350g) frozen mixed chopped peppers
1 x 400g tin of cannellini beans, drained and rinsed
1 tsp smoked paprika
1 tsp dried oregano
scant 1 cup (200g) cream cheese
¾ cup (60g) grated Parmesan
1 chicken stock cube, crumbled
8 pork sausages
To cook:
1 tbsp olive oil
2 cups (500ml) boiling water

Don't miss our spring eBook sale!

Method

If making ahead to freeze:

Put the onions, garlic, peppers, cannellini beans, smoked paprika, oregano, cream cheese, Parmesan and crumbled stock cube into a large freezer bag, mix together and freeze flat.

Keep the sausages in their packet, or put in a smaller freezer bag, and freeze alongside the bag of sauce.

To cook on the hob:

Remove from the freezer and leave to fully defrost. Put a tablespoon of olive oil into a large casserole dish and place on a medium heat. Add the pork sausages and brown them all over. Add the contents of the freezer bag, stir well, then pour over the boiling water. Bring to the boil, then reduce to a simmer and cook for 20 minutes.

To cook in the slow cooker:

Remove from the freezer and leave to fully defrost. Turn the slow cooker to the sauté setting and add a tablespoon of olive oil. Add the pork sausages and brown them all over. Add the contents of the freezer bag, stir well, then pour over the boiling water. Pop the lid on and cook for 3 hours on high, or 6 hours on low.

To cook in the pressure cooker:

Remove from the freezer and leave to fully defrost. Turn the pressure cooker to sauté and add a tablespoon of olive oil. Add the pork sausages and brown them all over. Once browned, add the contents of the freezer bag and pour over the boiling water. Give it a good mix, then seal the lid and cook for 9 minutes. Once cooked, allow the steam to quickly release.

If cooking now:

To cook on the hob:

Put a tablespoon of olive oil into a large casserole dish and place on a medium heat. Add the pork sausages and brown them all over, then add the rest of the ingredients. Pour over the boiling water and stir well. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes.

To cook in the slow cooker:

Turn the slow cooker to the sauté setting and add a tablespoon of olive oil. Add the pork sausages and brown all over. Once browned, add the rest of the ingredients. Pour over the boiling water and stir well. Pop the lid on and cook for 3 hours on high, or 6 hours on low.

To cook in the pressure cooker:

Turn the pressure cooker to sauté and add a tablespoon of olive oil. Add the pork sausages and brown them all over, then add the rest of the ingredients. Pour over the boiling water, give it a good mix, then seal the lid and cook for 9 minutes. Once cooked, allow the steam to quickly release.

Tip: You can make this vegetarian with veggie sausages, a vegetarian Parmesan substitute and a vegetable stock cube.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week