Sausage & bean casserole

Sausage & bean casserole

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(88 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

    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)

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  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 (83)

lizleicester's picture

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's picture

Lovely recipe, very easy to make. Brown off the sausages and put everything into the slow cooker. So simple!!

sorchaNZ's picture

How long did you cook it for in slow cooker? Thanks

marybourkeis's picture

Lovely dinner. Kids thought it a little spicy but ate most of it. Didn't use red wine. Used cannellini beans instead of aduki. Served with mash. One to repeat.

marley88's picture

Very nice dish! I've made it as per the original recipe but also adapted it to use veggie sausages (and no chorizo) for a vegetarian option.

smwright's picture

Great recipe, but as per other comments, definitely brown the sausages first. I also added a teaspoon of honey as initially the overall taste was a little bitter.

jasmincharlotte's picture

Delicious! I really enjoyed this recipe. I browned the sausages first as had a smaller pot and didn't use the wine, I also substitued butter beans - all in all, quick, easy and full of flavour!

crockhold's picture

My boyfriend almost proposed to me after tasting this dish! It's so delicious and so easy -- one of those dishes where you can watch TV while cooking. I add in a dash of chili flakes when adding all the other spices. I've never made this dish with wine, since neither of us really drink white wine it would seem a waste to go out and buy a bottle just for the recipe.

gerard1985's picture

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

dwatson27's picture

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

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

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

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

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.


Questions (1)

Joshct's picture

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.


Tips (2)

raraca's picture

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's picture

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.

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