Wed, 19 September 2018
Aisling Larkin was in the kitchen to whip up this delicious and simple recipe.
Ingredients
450g sausages (each sausage cut into 4 pieces)
1 tablespoon olive oil, 1 onion (diced)
3 cloves garlic (finely chopped)
1 teaspoon fennel seeds
1 red chilli (deseeded and finely chopped)
1 tin chopped tomatoes
250ml vegetable stock
1 x 624g tin Batchelor’s Baked Beans
3 handfuls of baby spinach leaves.
Sea salt & freshly ground black pepper.
Method
Heat the oil in a large frying pan over a medium heat. Add the sausage pieces & cook for about 8-10 mins.
Add the onion, garlic, fennel seeds & chilli. Season with sea salt & black pepper. Cook for 2-3 mins. Stir until the onion is soft.
Add the tomatoes, stock and baked beans. Stir everything together & simmer for 10-15 mins until the sausage is cooked through.
Add the baby spinach leaves & cook for 1 min stirring gently to wilt the spinach leaves.
