Sausage and bean casserole with new potato colcannon

Serves:

You will need For the casserole:
8 pork sausages
295g can condensed tomato soup
415g can baked beans with hidden veg
1/2 (410g) can black-eyed beans, drained
1 tbsp vegetable oil
1 red onion, cut into wedges
2 Braeburn apples, cut into wedges

For the colcannon:
1/2 Savoy cabbage, finely shredded
567g can new potatoes, drained
olive oil
2 tbsp butter
bunch spring onions, finely chopped
50ml boiling water
sea salt and freshly ground black pepper



Directions Casserole:
Preheat the oven to 180C/350F/Gas Mark 5.

Heat the oil in a large frying pan, add the sausages and cook until lightly browned. Add the onion and apple and fry until lightly caramelised.

Put the sausages, onion and apple into a dish. Pour over a can of condensed tomato soup and on equal quantity of water plus the black eyed and baked beans. Stir and bake in the oven for 30 minutes.

Colcannon:
Heat half the butter and a little olive oil in a saucepan; add the finely chopped spring onion and saut? for 2-3 minutes.

Add the shredded cabbage and the boiling water, stir and cover.

Cook over a medium heat for 5 minutes. Remove the lid and stir until the cabbage has wilted and the water evaporated.

Add the new potatoes, as they begin to heat through crush with the back of a fork. Mix the potatoes and cabbage and season with sea salt and black pepper.

Add the butter, stir and serve with the sausage casserole.

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