Bodacious British Bangers And Baked Beans Brunch Recipes

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BODACIOUS BRITISH BANGERS AND BAKED BEANS BRUNCH!



Bodacious British Bangers and Baked Beans Brunch! image

Juicy British bangers (sausages) with baked beans, fresh eggs, fried bread fingers and tomatoes. Yup! It's bold and brash, but a great brunch idea for those days when half a grapefruit and some cereal just doesn't tick the boxes! I cook this on a griddle - it is easier to fit all the food on at the same time, and if you spray the griddle with oil, it is healthier too. Yes, you can add bacon or potatoes or even mushrooms, but we like this simple combination of bangers, beans, egg and tomatoes with fingers of crispy fried bread. Quantities listed are suggestions for two greedy people; please do adjust the amounts to suit your personal requirements. This sets you up for the day, especially if served with freshly squeezed orange juice and a pot of tea. We are normally too full to have toast, but toast and marmalade would be a great accompaniment if you have room!

Provided by French Tart

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

6 beef (350g) or 6 pork sausages (350g)
3 large tomatoes, cut into halves
2 -4 eggs
baked beans (1 tin, 420g)
2 slices wholemeal bread or 2 slices granary bread
oil
salt and pepper
Worcestershire sauce (optional)
HP steak sauce (optional)

Steps:

  • Take a large griddle, skillet or frying pan and spray with cooking oil.
  • Cut each slice of bread into 3 fingers.
  • Heat the griddle/skillet/frying pan over a high heat and then as soon as it is hot, turn the heat down to low to medium. (Check by putting a teaspoon of water on the griddle, if it spits and dances over the surface, the griddle is hot.).
  • Place your sausages at one end and then your tomatoes at the other end. Keep turning your sausages regularly until they are evenly browned, then leave them to cook for 3 to 5 minutes on each side, depending on the thickness of them.
  • After 5 minutes, carefully turn your tomatoes over to cook on the other side and then add your fingers of bread to gently fry, spraying with more oil if needed. Turn then after a few minutes.
  • Heat your beans in a small saucepan over a low heat.
  • Push your tomatoes, bread and sausages to one side to keep warm, and spray the griddle with more cooking oil if needed. Gently break your eggs on to the griddle and cook to personal requirements.
  • Arrange the bread fingers on a warm plate and then top with three halves of tomatoes. Then add three sausages to the plate and the beans - place the fried egg/s on to the plate and season with salt and pepper to taste.
  • Serve hot with a pot of tea, orange juice and toast if required.
  • Worcestershire sauce or HP sauce is also great with this!

Nutrition Facts : Calories 187.1, Fat 6.1, SaturatedFat 1.8, Cholesterol 186, Sodium 212.4, Carbohydrate 23.6, Fiber 3.9, Sugar 8.4, Protein 10.6

BANGERS & BEANS IN A PAN



Bangers & beans in a pan image

A new twist on an old favourite, great for an easy after work or after school supper - easily doubled or trebled

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4, but easily doubled or trebled

Number Of Ingredients 10

1 tbsp vegetable oil
454g packet good quality sausage each sausage chopped into three
1 small onion , chopped
3 carrots , chopped into thick slices
4 celery sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)
2 x cans mixed pulses (or other beans), drained and rinsed under the cold tap
400ml hot chicken or vegetable stock
1-2 tbsp Dijon mustard (or 2 tsp ready-made English mustard), depending on how fiery you want it
a small handful of fresh parsley , chopped
crusty bread , to serve

Steps:

  • Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they're browned on all sides.
  • Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.
  • Finish the dish. Stir in the mustard and parsley with any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen - whole or as single portions - for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.

Nutrition Facts : Calories 479 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 3.7 milligram of sodium

BONFIRE BANGERS & BEANS



Bonfire bangers & beans image

This comforting casserole is a real crowd-pleaser, great served with jacket potatoes on Bonfire Night

Provided by Emma Lewis

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 14

3 tbsp vegetable oil
1 onion , finely chopped
2 celery sticks, finely chopped
4 rashers streaky bacon , chopped
1 tbsp tomato purée
2 x 400g cans chopped tomato
2 tbsp dark brown sugar
2 tsp Dijon mustard
2 thyme sprigs
2 tsp Worcestershire sauce
2 x 400g cans cannellini beans , rinsed and drained
2 red peppers , deseeded and chopped
2 x 450g packs herby sausages
handful parsley leaves, chopped, to serve (optional)

Steps:

  • Heat 2 tbsp oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.
  • Meanwhile, heat oven to 190C/170C fan/ gas 5. Toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes (see 'Goes well with'). Can be made up to 2 days in advance and reheated in a low oven or on the hob.

Nutrition Facts : Calories 454 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2.66 milligram of sodium

BEAR'S BODACIOUS BEAN BONANZA



Bear's Bodacious Bean Bonanza image

This soup has come through 25 years of evolution from a time when we were very hard up for food to get to this stage. There's a lot of stuff in here and offers a wide variety of flavors, colors and textures but the time taken to make it is well worth it. It will knock the feathers out of your bonnet. This recipe makes enough to feed a small tribe.

Provided by runningbear

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 4h30m

Yield 18

Number Of Ingredients 20

1 (16 ounce) package dry 16 bean soup mix
1 (3.25 ounce) package any flavor beef jerky, diced
1 pound thick sliced bacon
1 tablespoon butter
2 (10 ounce) packages frozen Fordhook lima beans, thawed
2 (15 ounce) cans garbanzo beans, drained
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can wax beans, drained
1 (15 ounce) can cream-style corn
1 pound cubed fully cooked ham
1 large onion, chopped
1 large red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 ½ cups diced carrots
1 ½ cups diced celery
½ cup honey
¼ cup molasses
¼ cup brown sugar

Steps:

  • Place the dry 16 bean mix into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
  • Bring the soaked beans to a boil in a large pot with enough water to cover. Add the diced jerky and simmer for about 2 hours.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into 1/2-inch pieces.
  • Melt the butter in a skillet over medium heat, cook and stir the thawed lima beans in the butter until the beans are evenly browned, about 10 minutes.
  • Stir the bacon, lima beans, garbanzo beans, kidney beans, green beans, wax beans, cream-style corn, ham, onions, bell peppers, carrots, celery, honey, molasses, and brown sugar into the pot with the cooked beans and jerky. Cook another 30 minutes or until the beans are tender.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 56.6 g, Cholesterol 27.4 mg, Fat 11.2 g, Fiber 13.4 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 1041.7 mg, Sugar 17.4 g

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