Your claim to culinary fame is inspired by Spain, Chef! Pan-roasted pork bangers, bursting with flavour, are surrounded by a rich tomato sauce layered with NOMU Spanish Rub spices, golden onions & carrots, and kidney beans. Scoop up every last drop with crispy ciabattini slices.
Spanish Pork Banger Delight
Spanish Pork Banger Delight
with toasted ciabattini slices
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Carrot
- Ciabattini
- Ciabattinis
- Kidney Beans
- NOMU Spanish Rub
- Onion
- Onions
- Pork Sausages
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
PORK BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the carrot pieces and the sliced onion until lightly golden, 4-5 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in 150ml of water, and simmer until the carrots are soft, 10-12 minutes. In the final 2-3 minutes, add the rinsed beans and the browned bangers, and cook until warmed through. Remove from the heat, add a sweetener, and season.
TOAST
Spread butter or oil over the ciabattini slices. Place a pan over medium heat. When hot, toast the slices until golden, 30-60 seconds per side.
TIME TO EAT
Plate up the loaded bangers and side with the toasted ciabattini. Well done, Chef!
Pork Sausages - 180g
Carrot - 120g
Onion - 1
Tomato Paste - 20ml
NOMU Spanish Rub - 10ml
Kidney Beans - 60g
Ciabattini - 1
PORK BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the carrot pieces and the sliced onion until lightly golden, 4-5 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in 300ml of water, and simmer until the carrots are soft, 10-12 minutes. In the final 2-3 minutes, add the rinsed beans and the browned bangers, and cook until warmed through. Remove from the heat, add a sweetener, and season.
TOAST
Spread butter or oil over the ciabattini slices. Place a pan over medium heat. When hot, toast the slices until golden, 30-60 seconds per side.
TIME TO EAT
Plate up the loaded bangers and side with the toasted ciabattini. Well done, Chef!
Pork Sausages - 360g
Carrot - 120g
Onion - 1
Tomato Paste - 40ml
NOMU Spanish Rub - 20ml
Kidney Beans - 120g
Ciabattinis - 2
PORK BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the carrot pieces and the sliced onion until lightly golden, 5-6 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in 450ml of water, and simmer until the carrots are soft, 12-15 minutes. In the final 2-3 minutes, add the rinsed beans and the browned bangers, and cook until warmed through. Remove from the heat, add a sweetener, and season.
TOAST
Spread butter or oil over the ciabattini slices. Place a pan over medium heat. When hot, toast the slices until golden, 30-60 seconds per side.
TIME TO EAT
Plate up the loaded bangers and side with the toasted ciabattini. Well done, Chef!
Pork Sausages - 540g
Carrot - 240g
Onions - 2
Tomato Paste - 60ml
NOMU Spanish Rub - 30ml
Kidney Beans - 180g
Ciabattinis - 3
PORK BANGERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes.
SAUCE
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the carrot pieces and the sliced onion until lightly golden, 5-6 minutes. Add the tomato paste and the NOMU rub, and fry until fragrant, 1-2 minutes. Mix in 600ml of water, and simmer until the carrots are soft, 12-15 minutes. In the final 2-3 minutes, add the rinsed beans and the browned bangers, and cook until warmed through. Remove from the heat, add a sweetener, and season.
TOAST
Spread butter or oil over the ciabattini slices. Place a pan over medium heat. When hot, toast the slices until golden, 30-60 seconds per side.
TIME TO EAT
Plate up the loaded bangers and side with the toasted ciabattini. Well done, Chef!
Pork Sausages - 720g
Carrot - 240g
Onions - 2
Tomato Paste - 80ml
NOMU Spanish Rub - 40ml
Kidney Beans - 240g
Ciabattinis - 4
Woolies Products in this dish
