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.
Pork Banger Spanish Bean Delight
Pork Banger Spanish Bean Delight
with toasted ciabattini slices
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
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/" title="View all our recipes with Pork Sausages at eCook">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/" title="View all our recipes with Pork Sausages at eCook">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/" title="View all our recipes with Pork Sausages at eCook">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/" title="View all our recipes with Pork Sausages at eCook">Pork Sausages - 720g
Carrot - 240g
Onions - 2
Tomato Paste - 80ml
NOMU Spanish Rub - 40ml
Kidney Beans - 240g
Ciabattinis - 4
Frequently Asked Questions
What is the preparation time for Pork Banger Spanish Bean Delight?
The preparation time for Pork Banger Spanish Bean Delight with toasted ciabattini slices is between 20 and 35 minutes.
What is the total time required to make Pork Banger Spanish Bean Delight with toasted ciabattini slices?
The total time required to make Pork Banger Spanish Bean Delight with toasted ciabattini slices is between 30 and 50 minutes.
How many servings does Pork Banger Spanish Bean Delight provide?
4 servings
What are the main ingredients in Pork Banger Spanish Bean Delight?
Carrot, Ciabattini, Ciabattinis, Kidney Beans, NOMU Spanish Rub, Onion, Onions, Pork Sausages, Tomato Paste
What is the nutritional information of Pork Banger Spanish Bean Delight?
Calories: 815, Carbs: 94 grams, Fat: grams, Protein: 40.4 grams, Sugar: 18.6 grams, Salt: 1062 grams
How do I prepare Pork Banger Spanish Bean Delight?
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!
What should be prepared from my kitchen to make Pork Banger Spanish Bean Delight?
Carrot, Ciabattini, Ciabattinis, Kidney Beans, NOMU Spanish Rub, Onion, Onions, Pork Sausages, Tomato Paste
How many calories does Pork Banger Spanish Bean Delight have?
815 calories
How much fat content does Pork Banger Spanish Bean Delight have?
grams
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