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Chipolatas with baked beans
Chipolatas with baked beans
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Budget-friendly Chipolatas with Baked Beans.
Ingredients:
  • 700g baby red rascal potatoes, halved
  • Olive oil cooking spray
  • 500g extra-lean beef chipolata sausages
  • 1 large brown onion, halved, sliced
  • 400g can diced tomatoes
  • 420g can baked beans
  • 40.00 ml chopped fresh flat-leaf parsley leaves
Instructions:
  • Preheat the oven to 240C/220C fan-forced and line a large baking tray with baking paper. Boil the potatoes in a saucepan of cold water until just tender, then drain and gently flatten them on the tray. Spray with oil, season with salt, and bake for 25 to 30 minutes until golden and crisp.
  • Spray a large saucepan with oil, then heat over medium-high heat. Cook chipolatas until browned, about 5 minutes. Transfer to a plate. Reduce heat to medium-low, and cook onion until softened, about 3 to 4 minutes. Add tomatoes, baked beans, and chipolatas. Cover and bring to a boil. Reduce heat to low and simmer for 5 minutes until chipolatas are cooked through. Season with pepper, top with parsley, and serve with potato.

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