Boston Baked Beans with Vegan Sausage

by Frank

If you absolutely MUST eat Vegan.

Ingredients

• 1 pack Cauldron Lincolnshire Vegan Sausages **
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves garlic, crushed
• 4 tsp Chipotle paste
• 1 tsp smoked Paprika
• 2 400g tins Cannellini Beans, drained and rinsed
• 750ml Passata
• 50g Brown Sugar
• Salt and Pepper
• 3 tbsp Black Treacle
• 1 tbsp Dijon mustard
• 1 tbsp Cider Vinegar (or any Wine Vinegar)
• Crusty Bread to serve
• ** From Tesco or Morrisons.

Method

1. Preheat oven to 180C/160C Fan/gas mark 4
2. Heat the oil in a large ovenproof dish over a low heat
3. Cook the onion, garlic, chipotle paste, smoked paprika, salt and Pepper for 5 to 10 mins until soft.
4. Stir in the beans, passata, brown sugar, 60ml of water, treacle, mustard and vinegar.
5. Bring to the boil, cover and transfer to the oven for 40 mins or bubbling and beginning to thicken
6. Stir in the sausages and cook for 20 minutes.
7. Serve with Crusty Bread for dipping.