Spicy One-Pot Sausage & Beans

A Shemin’s spicy take on sausage and beans. It’s a warming and hearty dish, full of flavour and very easy to make – perfect for a midweek supper.


  • 2 tbsp Olive oil
  • 1 Red onion, sliced
  • 12 Sausages (meat or vegetarian/vegan)
  • 1 Green pepper, sliced
  • 1 Red/orange pepper, sliced
  • 100g Shemin’s Indian Curry Paste (Mild, Medium, Hot or Chilli-Free)
  • 400ml tin Chopped tomatoes
  • 300ml Chicken stock (can use vegetable stock)
  • 1 tbsp Tomato puree
  • 2 large Baking potatoes, cut into 1cm cubes
  • 400g tin Kidney beans, drained
  • Handful fresh parsley, roughly chopped


  1. Heat the oil in a large pan. Add the onions, sausages and peppers, and fry very gently, stirring the ingredients for 8-10 minutes until golden.
  2. Add Shemin’s Indian Curry Paste with a splash of water, and let the mixture cook gently for 3-4 minutes.
  3. Add the tin tomato, chicken stock, tomato puree, potatoes and kidney beans. Season to taste. Bring to a gentle simmer and cook uncovered for 15-20 minutes or until the potatoes are tender.
  4. Check the seasoning, stir in the fresh parsley and serve with rice.

Shemin’s TIP: This dish is perfect for Vegans and Vegetarians, simply use vegetarian/vegan sausages and replace chicken stock with vegetable stock.

Serves 6

Products used in this recipe