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  • Easy
  • Serves 3
  • 20 mins prep
  • 25 mins cook

Sausage and bean hotpot

Sausage and bean hotpot

This can be made up to two days before you want to use it – enabling the flavours to develop further. Enjoy your leftovers with a poached egg on toast for breakfast or as a toasted sandwich filling for a quick lunch option.


Sausage and bean hotpot

  • 1 tbsp olive oil
  • 250 g sausage, thickly sliced
  • 1 onion, chopped
  • 400 g chicken thigh fillets, cubed
  • 2.5 cloves garlic
  • 2 tbsp fresh herbs of choice, finely chopped
  • 4 tomatoes, roughly chopped
  • 2 potatoes, cut into small cubes
  • 500 ml chicken stock
  • 410 g can cannellini beans, drained
  • 4 tbsp parsley, chopped


  1. Heat the oil in a large pan. Cook the sausage, onion and chicken over a high heat for 5 minutes. Add the garlic, herbs and tomato, and cook for 2 to 3 minutes until pulpy.
  2. Stir in the potato and stock. Bring to the boil, then cover and gently simmer for 10 minutes.
  3. Add the beans and simmer for another 5 minutes until the potato is soft and the chicken is cooked. Stir in the parsley and serve.


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