Sausage & bean casserole

Sausage & bean casserole

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(107 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Serves 4 - 6
A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal519
  • fat33.8g
  • saturates11.7g
  • carbs25.9g
  • sugars11.7g
  • fibre5.2g
  • protein24.5g
  • salt2.9g
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Ingredients

  • 2 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 medium sticks celery, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 3 fat garlic clove, chopped
  • 6 cooking chorizo sausages (about 400g)
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 6 pork sausage (about 400g)
  • 1½ tsp sweet smoked paprika
  • ½ tsp ground cumin
  • 1 tbsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 125ml white wine
  • 2 x 400g tins cherry tomatoes or chopped tomatoes
  • 2 sprigs fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 chicken stock cube
  • 1 x 400g tin aduki beans, drained and rinsed
  • 1 bunch chives (optional)

Method

  1. Heat the olive or rapeseed oil in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins.

  2. Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

  3. Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes, and fresh thyme and bring to a simmer. Crumble in the stock cube and stir in.

  4. Cook for 40 minutes. Stir in the beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve.

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Comments, questions and tips

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lilygrey
7th Jan, 2017
2.55
Made this last night and it went down very well. I adapted it to make a vegetarian version - using vegetarian sausages and vegetarian bacon in place of the chorizo and it worked wonderfully. Also omitted the wine as both of us happen to be allergic but it worked just fine without it. Filled the kitchen with a beautiful aroma and it went down quickly, especially with nice, fresh bread!
iwjohnstone
13th Jan, 2017
Sorry if this is a daft question, but is step 4 (cook for 40 minutes) done in the oven or on the hob?
helers
1st Oct, 2016
5.05
Delicious and perfect for a coldish Autumnal day. I used Sainsbury's mini Chorizo which worked well and red wine which meant my sausages were not anaemic looking!! Definitely think 1 tbls of dried Thyme is a typo I used 1 tsp and wouldn't have wanted any more, I also substituted the fresh thyme for rosemary as I have lots of fresh Rosemary and no fresh thyme. I am not a huge fan of Aduki beans so substutied Borlotti but really you could use whatever beans you like or have in the larder. Served Sweet Potato Mash and greens. Will make again
grimcooking
25th Sep, 2016
5.05
Made this several times now, with and without wine. Agree that you should brown sausages but it really doesn't make a difference as the sausages still get cooked and the casserole still tastes great. Wine is a lovely addition and using tinned cherry tomatoes lends the sauce good flavour, but not really necessary. Best served with sweet potato mash (see recipe on this website; must use cumin as it matches taste of this casserole!)
Awesomecheffymummy
8th Sep, 2016
This dish is definitely a family favourite after making it for the first time this week! I tweaked it a bit, used less meat and omitted the dried thyme (used dried oregano instead as that's what I had in the pantry!) and used homemade veg stock. My 6 & 7 year old also loved it!! And even asked for it again this morning! I did mine in slow cooker for 4.5 hours! Served with Parmesan mashed potatoes! Yummmo
Garden Ramsey
26th Jun, 2016
5.05
Wow this was good. Followed pretty much to the letter apart from the beans, added a tin of mixed ones which worked very well. Also i forgot to brown the sausages as suggested elsewhere, wouldn't have been an issue had i not cut the sausages into three bits, hence they sort of fell apart. Cooked in a Dutch Oven in the fire-pit, smelled superb throughout. Leaned from my mistakes and next time this will be even better than my first attempt. BROWN THE BANGERS WITH THE ONIONS unless you like pasty white sausages.
Lbonbon
19th Jun, 2016
3.8
One of my favourites. Sausages really do need browning beforehand. 2 tins of tomatoes does make it a bit thin initially but taking time to reduce it down lets the sausages cook thoroughly. I always use a can of hot and spicy mixed beans and also add some chilli powder/flakes to the mix.
nischi
20th May, 2016
5.05
This is delicious, we prefer a thicker sauce so add 1 1/2 tin of tomatoes. Prefer it with pinto or borlotti beans.
lizleicester
23rd Mar, 2016
3.8
Tasty, easy way to make a delicious meal out of sausages. I swapped the aduki beans for red kidney beans because that what was in the cupboard and the result was lovely.
RMorris33
5th Feb, 2016
5.05
Lovely recipe, very easy to make. Brown off the sausages and put everything into the slow cooker. So simple!!

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Joshct
15th Apr, 2016
Hi, Following this recipe, would I be frying items until the end of step 2 and then transferring to a casserole dish for the oven? I've never made a casserole but have just been given a dish by my grandparents and would like to use it. Thanks, Josh.
Cdaniells
27th Jul, 2016
5.05
Really enjoyed this - made for two people and was trying to keep calorie count down so used 4 sausages and left out the chorizo. Thought the two tins of tomatoes might be too much so used one tin of cherry tomatoes and diluted a beef stock pot in 300ml of boiling water and used that instead of the dry stock cube. Added in a sliced red chilli with the peppers and reduced the dried thyme to one heaped teaspoon which was about right. Other than that used cannelini beans and added in a raw plum tomato as had some going spare and a good splodge of tomato purée. Was nice and thick after a good 40 minute simmer. Oh, and browned sausages in the pan first then removed and added back in to veg later.
raraca
19th Sep, 2015
5.05
Delicious. Try it with sweet potato wedges, little oil and salt 200 in the over for 30 mins. Yummy. Also have made it with a teaspoon of chilli powder and without the thyme- yummy with a kick.
kaytbean
18th Oct, 2014
I made a vegan version of this today (by replacing the sausages with a vegan typeand making sure that the stock and wine were vegan), and finished it off with some herby dumplings. It was totally delicious and appreciated by the omnivores as well as the vegans.