Bean & Sausage Hotpot
This British hotpot transforms humble sausages and beans into something richer than the sum of its parts. Black treacle, a dark molasses staple in British kitchens, adds subtle bitterness and depth that cuts through the tomato sauce while English mustard sharpens the whole pot. The butter beans break down slightly during cooking, thickening the broth naturally. It's the kind of weeknight dish that rewards a low, patient simmer, where flavors deepen rather than merely cook together.
Instructions
In a large casserole, fry the sausages until brown all over – about 10 mins.
Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard.
Bring to the simmer, cover and cook for 30 mins.
Great served with crusty bread or rice..
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