eCook Meal
Pork Bangers & Saucy Butter Beans
with fluffy herbed jasmine rice
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R194.56
for 4 servings · R48.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
Not in the Woolies basket — source these elsewhere:
- Rub & Flour Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Bangers & Saucy Butter Beans?
The preparation time for Pork Bangers & Saucy Butter Beans with fluffy herbed jasmine rice is between 20 and 40 minutes.
What is the total time required to make Pork Bangers & Saucy Butter Beans with fluffy herbed jasmine rice ?
The total time required to make Pork Bangers & Saucy Butter Beans with fluffy herbed jasmine rice is between 35 and 55 minutes.
How many servings does Pork Bangers & Saucy Butter Beans provide?
4 servings
What are the main ingredients in Pork Bangers & Saucy Butter Beans?
Butter Beans, Jasmine Rice, Onion, Parsley, Pork Sausage, Rub & Flour Mix
What is the nutritional information of Pork 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 Pork Bangers & Saucy Butter Beans?
DINNER IS READY: Make a bed of the parsley rice, top with the saucy sausages & beans, and garnish with the remaining parsley. Easy, Chef! PARSLEY RICE: Just before serving, toss ½ the chopped parsley through the rice. 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. 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. 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.
What should be prepared from my kitchen to make Pork Bangers & Saucy Butter Beans?
Butter Beans, Jasmine Rice, Onion, Parsley, Pork Sausage, Rub & Flour Mix
How many calories does Pork Bangers & Saucy Butter Beans have?
825 calories
How much fat content does Pork Bangers & Saucy Butter Beans have?
grams