Pork Banger Spanish Bean Delight

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

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
Photo of Pork Banger Spanish Bean Delight
  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.

  2. 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.

  3. 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.

  4. 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

  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.

  2. 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.

  3. 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.

  4. 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

  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.

  2. 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.

  3. 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.

  4. 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

  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.

  2. 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.

  3. 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.

  4. 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

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