Sausage & bean casserole

Sausage & bean casserole

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(20 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4
Dish up a hearty bowl of comfort on a cold, wintry evening with this simple sausage stew

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal580
  • fat33g
  • saturates10g
  • carbs50g
  • sugars16g
  • fibre10g
  • protein25g
  • salt3.85g
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  • 1 tbsp vegetable oil
  • 8 pork sausages
  • 2 celery sticks, chopped



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

  • 2 carrots, chopped



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

  • 1 onion, chopped



    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


    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


  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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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.
3rd Apr, 2016
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
30th Oct, 2015
That's meant to be a 5* rating, not 3!
30th Oct, 2015
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.
30th Oct, 2015
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!!
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.
18th Sep, 2014
I made this for two - one big carrot, no leeks, a 400g tin of butter beans. Also gluten free stock and bread. Lovely!
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
25th Apr, 2014
Ooh, I also added a tiny bit of brown sugar, mainly because I'd added extra tomato puree and didn't want it to be too sharp.
25th Apr, 2014
A great dish! I didn't include baked beans so just added more tomato puree and stock. Dried thyme was fine instead of fresh and I only used one carrot and one stick of celery as they aren't favourites of mine. I don't really see the point of the breadcrumbs but if I was going to use them I'd probably add something (cheese?) to make it more of a substantial topping. Really tasty and the butterbeans were divine!


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