Sausage & bean casserole in a rustic black serving dish

Sausage & bean casserole

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(159 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
  • 6 cooking chorizo sausages (about 400g)



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 6 pork sausages (about 400g)
  • 3 fat garlic cloves, chopped
  • 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 cans 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 can aduki beans, drained and rinsed
  • 1 bunch chives, snipped (optional)


  1. Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.

  2. Add 1 finely chopped onion and cook gently for 5 minutes.

  3. Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.

  4. Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.

  5. Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

  6. Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.

  7. Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.

  8. Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.

  9. Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

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Comments, questions and tips

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Jonathan McStravick's picture
Jonathan McStravick
7th Sep, 2018
sausage was lovely
23rd May, 2018
And you add the optional chives when?
29th Jun, 2018
Think it’s just for decoration looking at the picture u can see chopped chives sprinkled over the top of the dish
18th May, 2018
Delicious! Used kidney beans instead of aduki beans and didn't have smoked paprika so used ordinary paprika and cajun spice. Also cut the chorizo up which released more of its lovely flavour.
9th May, 2018
Wow! This recipe is amazing! I swapped celery for carrots and aduki beans for black beans but otherwise followed to the T and it was so tasty! I bought a large chorizo and chopped this into small pieces as opposed to small whole chorizo sausages and I think this added to the sauce flavour of the sauce which others have commented to say they felt was a bit bland. I used a large casserole pan and needed to add a little water during the 40 minutes to prevent the sauce drying out. I shall definitely be making this again!
4th May, 2018
We used red wine instead of white, and butter beans instead of aduki. It was absolutely wonderful and we're definitely making it again!
4th Mar, 2018
Lovely flavorful dish. Used cannellini beans which worked just fine. Not a recipe if you are trying to slim down the waist though.
Col Mays's picture
Col Mays
20th Feb, 2018
Made this delicious sausage casserole with few alterations as there's only 2of us. Adjusted the spices & herbs to our taste, kept the wine as recipe.. Also left out extra tin of tomatoes and only used 6 pork sausages 1 celery, 1 red pepper and cooked the finished dish for 25 minutes, as to have done it 40 mins it would have dried up.Turned out great as our empty plates can testify.
B S's picture
9th Feb, 2018
Saved this recipe and just finally made it tonight. Was very disappointed, is very bland and unfortunately didn’t go down well.
7th Feb, 2018
My husband is a picky eater. I had to puree the onion, tomatoes and peppers to avoid him picking them out. I didn't have white wine or celery. I added spinach, kidney beans to get back some texture that he 'would' eat. I used chipolatas and chopped fat sausages into pieces plus the chorizo. Added some honey too. Gorgeous!


1st Mar, 2017
Could this be cooked in a slow cooker?
goodfoodteam's picture
3rd Mar, 2017
Hi, yes you can cook this in a slow cooker. We'd suggest putting it all in after step 2 and cooking on either low for 6 hours or high for around 3 hours.
21st Feb, 2017
What can I use instead of white wine? Water?
goodfoodteam's picture
3rd Mar, 2017
Thanks for your questions, it's fine to use water or a little more stock.
14th Feb, 2017
Hello, Do anyone know if this would freeze well? Thank you
goodfoodteam's picture
17th Feb, 2017
Thanks for your question. Yes it does. Simply pop it in a sealed container. Freeze for up to 3 months. Defrost thoroughly and reheat on the hob or in the microwave until piping hot.
15th Apr, 2016
Hi, 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. Thanks, Josh.
shikiraclare's picture
21st Jul, 2017
Bean banger of the sausage kingdom!. However, I really like some good spice-kick to my hearth marinates - must include a few chopped chillies and a little bit of Mustard powder (half tablespoon) and 3 cloves to this core-blimey comfort feast. It enriches the whole taste and gives it true depth of flavour. I also add potatoes (any variety) to this one - not just peppers and beans - lentils to thicken the texture if I don't have any thickening sauces.
27th Jul, 2016
Really enjoyed this - made for two people and was trying to keep calorie count down so used 4 sausages and left out the chorizo. Thought the two tins of tomatoes might be too much so used one tin of cherry tomatoes and diluted a beef stock pot in 300ml of boiling water and used that instead of the dry stock cube. Added in a sliced red chilli with the peppers and reduced the dried thyme to one heaped teaspoon which was about right. Other than that used cannelini beans and added in a raw plum tomato as had some going spare and a good splodge of tomato purée. Was nice and thick after a good 40 minute simmer. Oh, and browned sausages in the pan first then removed and added back in to veg later.
19th Sep, 2015
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.
18th Oct, 2014
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.