Sweet and Sour Sausage Bean Feast

I've been sent this wonderfully interesting sausage bean feast suggestion by James Austen, aged 4, from Congleton in Cheshire. James says:

"My favourite campsite recipe in our 2014 Elddis Crusader Tempest is ‘Sausage Bean Feast’ consisting of sausages all cut into little chunks and fried with two tins of beans, one tin of new potatoes (cut up) and a tin of pineapple, all in the same deep sided pan so perfect on the hob in our caravan, especially for some winter caravanning."

I did Larry up the dish just a little with a drop of vinegar and a few fresh veggies, turning it into sweet and sour sausage bean feast. I also roasted the potatoes separately in polenta, making them crunchy crispy but with really fluffy insides. My veggie followers could easily omit the sausages and it would be just as tasty, and spice lovers should bung in a chilli or two!

Ingredients:

Sausages
1x Tin of beans
1x Tin of potatoes, drained
1x Tin of pineapple chunks
1x Red onion, sliced
1x Red pepper, chopped
1x Yellow pepper, chopped
Baby sweetcorn, sliced
French beans, cut in half
Red wine vinegar
Polenta
Chinese five spice


Method:

1. Heat some oil in a roasting tin on gas mark 6.
2. In a bowl mix a pinch of five spice with salt and pepper and a good handful or two of polenta.
3. Coat the drained tinned potatoes evenly with the polenta mix and put them in the hot oil on the top shelf of the oven for about 40 minutes.
4. Put the sausages in a baking tin on the next shelf down.
5. After about 30 minutes sweat off the onion in a wok.
6. Add the pepper, baby corn and French beans and cook for a few minutes.
7. Add a good splash of red wine vinegar, the tin of beans and tin of pineapple, including all the juice.
8. Remove the sausages from the oven, slice them up and bung them in the wok too.
9. Season to taste but it shouldn't really need a lot.
10. Take the crispy crunchy spuddies out of the oven and plate up!