Sausage & butter bean casserole

Sausage & butter bean casserole

By Good Food
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(21 ratings)
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Prep: 15 mins Cook: 50 mins

Easy

Serves 4

Dish up a hearty bowl of comfort on a cold, wintry evening with this simple sausage stew that uses a tin of baked beans to make it even easier

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal580
  • fat33g
  • saturates10g
  • carbs50g
  • sugars16g
  • fibre10g
  • protein25g
  • salt3.85g
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Ingredients

  • 1 tbsp vegetable oil
  • 8 pork sausages
  • 2 celery sticks, chopped
    Celery

    Celery

    sell-er-ee

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

  • 2 carrots, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 1 tbsp tomato purée
  • 400g can butter beans
  • 400g can baked beans in tomato sauce
  • ½ small bunch thyme

    Thyme

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

  • 200ml hot chicken or vegetable stock
  • 2 slices white bread, whizzed to crumbs

Method

  1. Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.

  2. Heat oven to 200C/180C fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.

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Comments, questions and tips

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katykaty
21st Nov, 2017
This dish is delicious, I also tweaked the ingredients adding garlic and half a tin of tomatoes. The kids loved it!
neilho
28th Oct, 2016
As a novice cook this has really baffled me. Heat oil in a large casserole DISH, then brown the sausages all over. Remove from the PAN and set aside. Add the remaining oil, tip the veg into the DISH. Now surely I'm not heating a casserole dish on the hob so is this all meant to be in a pan until the last bit. I'm erring on the safe side and using a big saucepan and then a casserole dish for the oven.
vixvix
17th May, 2017
Yes, this is badly worded. I think the recipe assumes the use of a pan/casserole dish which is both oven-proof and hob-proof (e.g. a cast iron one), although the picture shows a ceramic dish which would normally only be suitable for the oven. The words "pan" and "dish" have been used interchangeably. If not using a hob/oven pan, as you say, a hob-proof pan is needed (e.g. a deep frying/sauté pan or saucepan) and, after adding the stock and simmering, the contents can be transferred to an oven-proof casserole dish.
Twinklebum99
3rd Apr, 2016
5.05
Really enjoyed this. Made it with my little girl and she ate hers all up Made it with low fat sausages and added a green pepper. Will definitely make again
JRSgreatfood
30th Oct, 2015
5.05
That's meant to be a 5* rating, not 3!
JRSgreatfood
30th Oct, 2015
5.05
Quite simply delicious; add in some garlic initially with the veg, then some canned tomatoes and some red wine at the stock stage. Best recipie yet.
JRSgreatfood
30th Oct, 2015
5.05
Loved, loved, LOVED this dish! Made it for the first time tonight, husband and I couldn't stop eating. Added garlic to the veg, also half a can of chopped tomatoes with the stock and a generous glug of red wine..... DELICIOUS!!
harmonybunny16
29th Jan, 2015
Really tasty dinner the second time I cooked it I used toulouse sausages and added a can of tomatoes and some garlic to make a richer sauce. It was really tasty will definitely continue to add toms.
cshobbs
18th Sep, 2014
3.8
I made this for two - one big carrot, no leeks, a 400g tin of butter beans. Also gluten free stock and bread. Lovely!
dutes8080
11th May, 2014
Loved this although made one or two adjustments. Because I had some Charlotte potatoes left I added those at the vegetables frying stage, and not particularly liking thin sauces added 150g of prepared red lentils to thicken, and upped the stock to 300ml. All in all I was pleased to say it was a great success with the family. Great comfort food and so easy to do ........ Enjoy

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