Pork bangers are a marvel for a breakfast fry up. But there’s so much more you can do with this humble sausage – like turning it into a stew. Adding beans really stretches it, enabling you to feed a family of four quite handsomely with just six bangers. We’ve given our recipe a wonderful mildly spicy Cajun twist. Serve this belly-pleasing sausage and bean stew with a crusty baguette or crostini.
Add the oil to a large saucepan and fry the pork bangers until cooked. Remove bangers and set aside. Add the onion, carrot, celery and bacon to the same saucepan and fry until the onion starts softening. Add the garlic and fry for a further minute. Add the rest of the ingredients except the salt and butterbeans, turn the heat down low, cover and simmer for a good 20 minutes. Taste and adjust salt as needed. Slice the pork bangers in half or in thirds and add them to the veggie mix along with the butter beans until they’re warmed through. Garnish with chopped parsley and a few basil leaves and tuck in.