On a bed of fragrant, parsley-jasmine rice lies a deliciously saucy mix of pork banger rounds, butter beans, and gravy. Garnished with fresh parsley. As easy as counting to five, Chef!
Pork Bangers & Saucy Butter Beans
Pork Bangers & Saucy Butter Beans
with fluffy herbed jasmine rice
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Butter Beans
- Fresh Parsley
- Jasmine Rice
- Onion
- Onions
- Pork Sausages
- Rub & Flour Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
READY THE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BANGERS
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 2-3 minutes per side. Remove from the pan, slice into rounds, and set aside.
SAUCY
In a small bowl, dilute the rub & flour mix with 5ml of water. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions until soft and golden, 4-5 minutes (shifting occasionally). Add the loosened rub & flour mix, 150ml of boiling water, the sliced sausages, and the drained beans. Simmer until starting to thicken and the sausage is cooked through, 4-5 minutes (turning the sausage rounds at the halfway mark). Loosen with a splash of water if it’s too thick and season to taste.
PARSLEY RICE
Just before serving, toss ½ the chopped parsley through the rice.
DINNER IS READY
Make a bed of the parsley rice, top with the saucy sausages & beans, and garnish with the remaining parsley. Easy, Chef!
Jasmine Rice - 100ml
Pork Sausages - 180g
Rub & Flour Mix - 10ml
Onion - 1
Butter Beans - 60g
Fresh Parsley - 3g
READY THE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BANGERS
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 2-3 minutes per side. Remove from the pan, slice into rounds, and set aside.
SAUCY
In a small bowl, dilute the rub & flour mix with 10ml of water. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions until soft and golden, 4-5 minutes (shifting occasionally). Add the loosened rub & flour mix, 300ml of boiling water, the sliced sausages, and the drained beans. Simmer until starting to thicken and the sausage is cooked through, 4-5 minutes (turning the sausage rounds at the halfway mark). Loosen with a splash of water if it’s too thick and season to taste.
PARSLEY RICE
Just before serving, toss ½ the chopped parsley through the rice.
DINNER IS READY
Make a bed of the parsley rice, top with the saucy sausages & beans, and garnish with the remaining parsley. Easy, Chef!
Jasmine Rice - 200ml
Pork Sausages - 360g
Rub & Flour Mix - 20ml
Onion - 1
Butter Beans - 120g
Fresh Parsley - 5g
READY THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BANGERS
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 2-3 minutes per side. Remove from the pan, slice into rounds, and set aside.
SAUCY
In a small bowl, dilute the rub & flour mix with 15ml of water. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions until soft and golden, 5-6 minutes (shifting occasionally). Add the loosened rub & flour mix, 450ml of boiling water, the sliced sausages, and the drained beans. Simmer until starting to thicken and the sausage is cooked through, 5-6 minutes (turning the sausage rounds at the halfway mark). Loosen with a splash of water if it’s too thick and season to taste.
PARSLEY RICE
Just before serving, toss ½ the chopped parsley through the rice.
DINNER IS READY
Make a bed of the parsley rice, top with the saucy sausages & beans, and garnish with the remaining parsley. Easy, Chef!
Jasmine Rice - 300ml
Pork Sausages - 540g
Rub & Flour Mix - 30ml
Onions - 2
Butter Beans - 180g
Fresh Parsley - 8g
READY THE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
BANGERS
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 2-3 minutes per side. Remove from the pan, slice into rounds, and set aside.
SAUCY
In a small bowl, dilute the rub & flour mix with 20ml of water. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onions until soft and golden, 5-6 minutes (shifting occasionally). Add the loosened rub & flour mix, 600ml of boiling water, the sliced sausages, and the drained beans. Simmer until starting to thicken and the sausage is cooked through, 5-6 minutes (turning the sausage rounds at the halfway mark). Loosen with a splash of water if it’s too thick and season to taste.
PARSLEY RICE
Just before serving, toss ½ the chopped parsley through the rice.
DINNER IS READY
Make a bed of the parsley rice, top with the saucy sausages & beans, and garnish with the remaining parsley. Easy, Chef!
Jasmine Rice - 400ml
Pork Sausages - 720g
Rub & Flour Mix - 40ml
Onions - 2
Butter Beans - 240g
Fresh Parsley - 10g
Woolies Products in this dish
