Banger and Bean Tagine

Something simple, something easy, something that can be knocked together on a cold winter’s evening [or morning, or afternoon], tossed into the pot and popped into the oven until it is time to switch on. Having done that, go and read a book or watch TV or sort out your etchings or whatever it is you do for fun, and take it out an hour later. Enjoy.



1 medium brown onion, peeled and finely chopped.

1 400g can lima beans [or haricot beans or kidney beans], undrained.

1 400g can chopped tomatoes.

¼ cup tomato paste.

3 tblsp cornflour.

Salt to taste.

1 tblsp Thai sweet chilli sauce [or to taste].

1/3 cup sultanas.

A little olive oil.

6 pork sausages.

2 spring onions, finely chopped, to garnish.



Preheat the oven to 180°C. Into a bowl tip the onion, beans, tomato, tomato paste, cornflour, salt, chilli sauce and sultanas. Stir well. Cover the base of the tagine with olive oil and arrange the sausages on it. Pour the onion mixture over all, place the lid on the tagine and the tagine in the oven. Bake for 1 hour, remove the lid, sprinkle with the spring onion and serve immediately.


Serve with: Vegetables and fried potatoes.


Serves: 2.

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