- Serves 4
- Syns per serving 4
- Difficulty Medium (lots of ingredients)
- Time 1 hour
- 2 x packets of Morrisons NuMe Sausages (1 syn per sausage)
- 6 x rashers of bacon (fat removed)
- 3 x tins of Cannelini beans
- 3 x Peppers (diced)
- 2 x Onions (diced)
- 3 x Carrots (peeled and diced)
- 2 x tsps of Very Lazy Garlic or 2 cloves of garlic
- 2 x tbsps of Paprika
- 1 x tbsp of Mustard Powder
- 1 x tbsp of Mild Chilli Powder (2 tsps if you don’t like it so spicy)
- 1 x tbsp Sweetener
- 2 x tbsp Red or White Wine Vinegar
- 2 x tbsp Worcestershire Sauce
- 680g Jar of Passata
- Pinch of Salt & Pepper
For the potatoes (optional)
- 1 x bag of new potatoes
- A shake of “Season All”
- A shake of Paprika
This recipe for BBQ sausage and bean bowl is packed full of speed food and taken from the newest Slimming World magazine albeit tweaked slightly, the reason its called the not so BBQ and Bean bowl is that it didn’t actually taste very BBQey, it was really nice but it could have done with less chilli powder too (one to try for next time). In the magazine it isn’t served with anything but in my house (especially with my Dad) this would not go down well! so we added some seasoned new potatoes.
The recipe specifies celery but none of us are fans so we took this out completely, we couldn’t get the Slimming World sausages so we used a low syn alternative… and we also substituted the cloves of garlic for 2 teaspoons of Very Lazy Garlic (because we are very lazy and its so much easier!) You will need a big pan for this one as it’s a lot of ingredients and liquid.
- Preheat the oven to 180 (fan) and cook the sausages for roughly 15-20 minutes, turning every so often.
- Spray a big pan with low calorie cooking spray (we always use Frylight) and place over a medium heat.
- Meanwhile fry the bacon, remove the fat and place to one side on a plate.
- Turn the heat down slightly and add the chopped garlic, onions, carrots, peppers and a small glass of water and cook for 10 minutes.
- Tear the bacon into pieces and add to the pan along with all of the spices and simmer for 2 minutes.
- Stir in the sweetener, vinegar, worcestershire sauce, passata and 500ml of water.
- Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Cut the sausages into pieces and add to the dish along with the 3 tins of cannelini beans.
- Cook until the beans are piping hot.
- To do the potatoes, par boil, place on a tray, shake the spices over and spray with Frylight, cook in the oven for 15 minutes or however you like them.
In the Slimming World magazine there are a lot less steps than this but I find it helps and is easier to follow when broken up into smaller chunks. Slimming World specify that this is an SP recipe but bare in mind if you add the potatoes it won’t be!
Although there were a lot of ingredients in the BBQ sausage and bean bowl I would definitley cook this one again, it was very filling and we had loads left over so it is ideal for lunch the next day too. If I were to do it again then I would reduce the chilli powder and increase the worcestershire sauce to make it more BBQ flavoured.