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Sausage and Baked Bean Stew

Hearty and budget friendly, this 30 minute meal is a midweek dinner winner.


  • 15 ml (1 Tbsp) sunflower oil
  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 8 frozen pork sausages
  • 1 x 400 g can Rhodes Quality Tomatoes Chopped & Peeled
  • 5 ml (1 tsp) Dijon mustard
  • 160 ml (⅔ cup) prepared chicken stock
  • 1 x 410 g can Rhodes Quality Baked Beans in Tomato Sauce
  • salt and freshly cracked black pepper
  • 60 g (1 cup) baby spinach leaves, washed

to serve: mashed potato or fresh bread


  1. Heat the oil in a large saucepan.
  2. Add the onion and fry over low heat until softened.
  3. Add the garlic and fry for two minutes more and set aside.
  4. In the same saucepan, brown the sausages on all sides.
  5. Return the onions and garlic to the pan.
  6. Add the Rhodes Quality Tomatoes Chopped & Peeled, the mustard and the chicken stock.
  7. Bring to the heat and then add the Rhodes Quality Baked Beans in Tomato Sauce.
  8. Continue simmering the sauce until the sausages are cooked through.
  9. Season well to taste.
  10. Stir in the spinach and turn off the heat.
  11. Serve over mashed potatoes or with a fresh bread.

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