Sausage & bean casserole in a rustic black serving dish

Sausage & bean casserole

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(230 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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19th Sep, 2019
I used some orzo to pack it out added in last 15 mins . Added water as required . It was lovely .
19th Sep, 2019
Added orzo in the last 15 mins teenagers in the house needed to pad it out ! Added more water to help . It was lovely
15th Sep, 2019
I left out the chicken stock, added half can more tomatoes, added punned cherry tomatoes/ perino ... reduced to taste.
28th Aug, 2019
Very tasty! Used Linda McCartney vegetarian sausages and served with mash and greens, would definitely do again!
4th Aug, 2019
Yum! Made in slow cooker for ease and minus the wine, will definitely be a repeat recipe
28th Jul, 2019
Absolutely gorgeous. Whole family enjoyed it. I used a white wine stock pot instead of wine.
Bethany Hegarty's picture
Bethany Hegarty
3rd Jun, 2019
Omg I just made this. I added a small bit of cream and some other seasoning but wow wow wow it was amazing!!!! So filling and healthy enough. Followed the directions and enough to feed about 6 people!!!
Mhari Byrne's picture
Mhari Byrne
17th Apr, 2019
I love this recipe. Ive made it a couple of times now and its been super tasty and very quick to prepare & cook. Delicious! Just a little tip. Remove the sausages from their skin as it really adds to the flavour :-)
Nicola Tappern's picture
Nicola Tappern
10th Feb, 2019
This is super tasty. My house had the aroma of an Italian restaurant! I couldn’t get whole chorizo so, like others, I used sliced cold chorizo from supermarket deli/cooked meats section which worked great. My kids are 11 and 8. The 11 year old loved it but it was too much for my 8 year old and she didn’t eat any of it. However she is fussy. I sprinkled a little bit of cheese on the top and it was lovely. Definitely make again and my youngest will have to grow to try and hopefully like it :)
29th Jan, 2019
Lovely recipe. I used chiploatas and Cumberland sausages, and just added cooked chorizo near the end. Used paprika, hot smoked paprika, turmeric, thyme (fresh and dry), a few bay leaves from my tree and lots of garlic. Added a bit of Worcester sauce and brown sugar too. ~ Served with penne pasta and garlic bread, with loads more for the freezer. My 11 year old devoured it


Anton Campbell's picture
Anton Campbell
31st May, 2019
Why white wine and not red? Just curious.
goodfoodteam's picture
1st Jun, 2019
Thanks for your question. We chose to use white wine in this recipe as it's lighter but you can also use red if that's what have open.
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.
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