Sausage & bean casserole

Sausage & bean casserole

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(71 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4 - 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (6)

kcalories
519
protein
24.5g
carbs
25.9g
fat
33.8g
saturates
11.7g
fibre
5.2g
sugar
11.7g
salt
2.9g
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Ingredients

  • 2 tbsp olive or rapeseed oil
  • 1 onion, finely chopped
  • 2 medium sticks celery, finely chopped
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 3 fat garlic cloves, chopped
  • 6 cooking chorizo sausages (about 400g)
  • 6 pork sausages (about 400g)
  • 1½ tsp sweet smoked paprika
  • ½ tsp ground cumin
  • 1 tbsp dried thyme
  • 125ml white wine
  • 2 x 400g tins cherry tomatoes or chopped tomatoes
  • 2 sprigs fresh thyme
  • 1 chicken stock cube
  • 1 x 400g tin aduki beans, drained and rinsed
  • 1 bunch chives (optional)

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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.

Recipe from bbcgoodfood.com, January 2012

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Comments

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gerard1985's picture
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This worked a treat. I tried accompanied with potato wedges with chilli which was just delicious and very filling.

dwatson27's picture
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Delicious! Followed the recipe but left out the beans. Even fussy daughter - 'I don't like sausage casserole' loved it. Easy Peasey to make too! 5 stars

janinechapman's picture
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Made this today as even though its almost June its cold, wet & windy in Cumbria!!! Adapted the recipe a little due to what I had in fridge & also feeding two children. I used leeks along with the onion & garlic (as no peppers or celery) on the bean front to keep it child friendly I chucked a tin of baked beans in (again thats what I had in) served with mash, green beans & broccoli, both boys devoured it! I also put it into the slowcooker for around 5 hours, the remainder is in there for myself & partner for dinner later when he gets in (on warm now) easy to make, wholesome & tasty. Oh & I grilled the sausages a little first then straight into crockpot as dont like my sausages to resemble body parts!

larkspur94's picture
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delicious. i used 6 pork sausages that i diced, no chorizo. made it for 2 but could serve 3. didn't change the spices or the wine amount though, apart from adding some chilli powder. used kidney beans since thats all i had, tasted good with them. also fried the sausages a bit first to brown them. used red onion instead of brown. served it with sweet potato mash.

Kdottwalsh's picture
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Just made this as a friday night alternative to fish and chips and needless to say it was not a mistake. Absolutely delicious! Will make for years to come.

cjf30's picture

Made this and it was delicious, I omitted the wine and used venison sausages instead, with a bit chilli, will definitely make this again.

Kibble83's picture
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LOVED THIS! It was delicious and hearty. I added carrots in addition to the other veg and cubes of potato instead of beans. It looked nothing like the pictures but the taste overruled this. I will be making again.

fionnakm's picture

Wowser! great recipe. I too used fresh thyme and I added a head of fennel chopped. I didn't have any cooking chorizo as whole sausages in but I had a pack of cooking chorizo cubetti (200g) and used that instead. I baked my sausages first to reduce fat and ensure lovely and brown. Fried off the chorizo cubetti, then added the chopped onion, then the celery and fennel...then the smoked paprika, then the aduki beans and can of chopped tomatoes. incidentally 4 Italian sausages plus the chopped chorizo was more than enough for two (400g tin of toms and 400g tin aduki beans). We still had some left over. I served with frozen peas and a dollop of natural yoghurt with a sprink of chopped chives and smoked paprika. Very VERY good. Is is going to become a regular and is perfect comfort food.

bsbdesja's picture
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Absolutely delicious, just the thing for a cold autumn evening. I browned the sausages first, before putting them in another dish while I fried the onions and other veg. Might use low-fat sausages next time, as I put 16 pork sausages in and the calories per quarter have come out sky-high (really love sausages)! Can really recommend this, very tasty.

Lbonbon's picture

This was a very very tasty dish. I used a tin of mixed spicy beans in sauce which added to the smokiness of the chorizo sausages. As this was for 2 I used 8 sausages (love sausages).
I will definitely be cooking this again.

saunders2012's picture

For avoidance of doubt, definitely brown the sausages first. That way you will know they are cooked. Especially of you are feeding anyone who is pregnant. Otherwise, a great recipe that I'll be using again.

cshobbs's picture
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Very tasty but easy to make.
I used carrots rather than leeks. For 2 people I used 6 pork sausages, no chorizos and a tin of cannelini beans.
I will definitely be doing this again.

cshobbs's picture
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Very easy but tasted fantastic! For 2 people I used 6 pork sausages and a tin of cannelini beans.
I will definitely be doing this again.

miranda74's picture
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This was really good and so simple to make! I only had kidney beans, but they worked as well. Tonight we'll have theleftovers (my bofriend will have the sausages, (I used six small ones and 200 g chorizo sausage) and I will have the sauce with fish). With pasta, yesterday we had mashed potatoes with it.

jmac08's picture
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I love the taste, so easy to make and it is now a part of the regular weekly menu. It's delicious. I have also tried, using baked beans instead and it's still great.

cyberclown88's picture
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Ok so I found this to be a great base for a sausage and bean casserole. I added a leak with the onion. while the onion, leak, celery and peppers were cooking I fried off my sausage. Added the spices and also used chilli to give it a kick. I also left out the white wine and used liquid stock. This is were I made the biggest addition, I added potato, carrot, green beans and zucchini ( courgettes ). I found this to be a great winter dish with some pasta, rice or creamy mash.

lazywife's picture

LEEK! Leak is what you get when there is a faulty washer on your tap!

Sorry - I know I'm a f*nny, but things like this drive me crazy!

marzipanfeind's picture
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I grilled the sausages while I fried the veg. Other changes: a chorizo ring (couldn't get the uncooked stuff), a can of mixed beans, fresh thyme only, red wine and hot smoked paprika (all just what I had in). Served with roast potatoes and plain microwaved veg. Great family dinner - loads of flavour.

mellie11's picture

Good weekday supper. Like another reviewer, I left out the dried thyme and added leaves from fresh, as well as sprigs. I cooked fewer sausages but kept rest the same, and added a very soft poached egg, and some cous cous on side. First time I made this I found it hard to get any colour on the sausages with all the veg in the pan, so this time I gave them a few mins on high first, then added veg.

bonluv5's picture

Absolutely delicious! I sliced into pound coins 1 1/2 Chorizo rings rather than use the smaller whole ones, which worked out slightly less in weight, but I added more normal sausages. I grilled the sausages before adding them to the pan to save on the fat content. I took the advice on the previous comments about the thyme and used a teaspoon rather than a tablespoon. I also cooked mine in a Le Creuset shallow casserole which is great for conducting heat so to ensure it didn't lose too much moisture, I cooked it for the 40 minutes with the lid on. I also used haricot beans rather than aduki as I couldn't get hold of them. A gorgeous, hearty meal with plenty of leftovers to have on a baked potato another day. We had it with mash and Garlicky Greens which were also very good indeed. Will definately be a firm favourite in our house.

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