Perk up a can of plain beans and banger with some home made barbecue sauce. The rocket leaves add a good contrast of flavours – watercress or spinach would be fine alternatively.
SERVES 4 PREP 10 MINUTES
COOK 25 MINS
2tsp olive oil
1 onion, chopped
4tbsp tomato ketchup
1tbsp balsamic vinegar
1tbsp Worcestershire sauce
1tbsp runny honey
12 rashers streaky bacon
400g can haricot beans, drained
1 Heat the oven to 220C, Gas 7. Pu the sausages onto some non-stick baking paper in a roasting tin. Cook for 25 mins.
2 Heat the oil in a large pan, add the onion and fry for 5 mins, to soften. Add the tomato ketchup, balsamic vinegar, Worcestershire sauce and 150ml water. Stir and simmer for 5 mins.
3 Put the bacon on a baking paper lined tray and cook in the oven for 10 mins until crispy.
4 Add the haricot beans to the barbecue sauce mixture and warm through. Serve in bowls, topped with the sausages, bacon and a handful of rocket leaves.
Per serving 607 cals, 41g fat,(14g saturated), 28g carbs