Sausage & bean casserole

Sausage & bean casserole

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(99 ratings)

Prep: 15 mins Cook: 1 hr


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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  • 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



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

  • 2 medium sticks celery, finely chopped



    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)



    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


    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


    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)


  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 (90)

Kibble83's picture

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

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

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

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

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

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

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!

KQuiggers's picture

Overuse of exclamation marks drive me crazy.

marzipanfeind's picture

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.

maloybishop's picture

A good recipie, clean plates all round. Might brown the sausages first, and tinker with the spice levels a bit!

raven's picture

Never thought I'd say this but this is a top sausage recipe. Got a 'delicious' and 'splendid' from hubby and all the children liked it. Did tweak a bit - omitted dried thyme and used more fresh, used 1/2 tsp smoked paprika and 1 tsp ordinary paprika (to reduce heat for children) used less chorizo (about half) and more normal sausage. added a pinch of sugar, a courgette and used cannellini beans. Was absolutely delicious. Served with sweet potato mash.

clairemckenzie17's picture

Easy and very very tasty. A successful supper dish. Served with baked potatoes and green beans. Will definitely use this recipe again.

idewar's picture

A little disappointing having read the reviews. I doubled the paprika & cumin but still lacked a bit of umph. Also feel there was too much thyme giving it a bitter taste. Very rich in tomato. Too much for us. However, overall it was a satisfying & wholesome with dollops of creamy mash & freshly steamed broccoli. Would do again with major tweaks. I used half chorizo flavoured sausages & half traditional as that's the way I read cooking chorizo as being. In hindsight it does need real chorizo for that punchy flavour. 400g though?! That's an awful lot of money to spend don't you think? Not bad. Just not FAN DABBY DOSEY!

allie80's picture

This recipe calls for sweet smoked paprika but I only had hot smoked paprika or sweet paprika, I opted for the hot smoked paprika and in hindsight maybe I should have gone for half of each as it had quite a kick to it! It was however, full of good flavour and really tasty served with just some mashed potato on the side. I did reduce it down for quite a while as my stock cubes were not the "crumbling" kind so I had to make up as stock and reduce down. I also added some extra peppers and a courgette that needed using up, omitted the celery as I didn't have any and changed the aduki beans for butterbeans as that was what was in the cupboard. Would definitely make this again but may make it less hot for those in the house who are a bit more sensitive to spicy food.


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