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!
Bangers & Saucy Butter Beans
Bangers & Saucy Butter Beans
with fluffy herbed jasmine rice
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Bangers & Saucy Butter Beans?
The preparation time for Bangers & Saucy Butter Beans with fluffy herbed jasmine rice is between 20 and 40 minutes.
What is the total time required to make Bangers & Saucy Butter Beans with fluffy herbed jasmine rice ?
The total time required to make Bangers & Saucy Butter Beans with fluffy herbed jasmine rice is between 35 and 55 minutes.
How many servings does Bangers & Saucy Butter Beans provide?
4 servings
What are the main ingredients in Bangers & Saucy Butter Beans?
Butter Beans, Fresh Parsley, Jasmine Rice, Onion, Onions, Pork Sausages, Rub & Flour Mix
What is the nutritional information of Bangers & Saucy Butter Beans?
Calories: 825, Carbs: 110 grams, Fat: grams, Protein: 34.2 grams, Sugar: 8.9 grams, Salt: 1563 grams
How do I prepare Bangers & Saucy Butter Beans?
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!
What should be prepared from my kitchen to make Bangers & Saucy Butter Beans?
Butter Beans, Fresh Parsley, Jasmine Rice, Onion, Onions, Pork Sausages, Rub & Flour Mix
How many calories does Bangers & Saucy Butter Beans have?
825 calories
How much fat content does Bangers & Saucy Butter Beans have?
grams
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