Sausage & bean casserole

Sausage & bean casserole

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(111 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
  • 3 fat garlic cloves, 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)
  • 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)


  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, questions and tips

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14th Apr, 2017
Followed this recipe to the letter and didn't enjoy at all. Found the sauce very very bland.
19th Mar, 2017
Just done this for dinner was looking for a slow cooker recipe and came across this highly recommend it. I added sweet potato instead of doing mash and carrots and chilli powder and used red wine instead of white. You only need one can of tinned tomatoes and I used mixed beans which came in a chilli tomato sauce. Made enough for left overs and enough sauce for soup for next couple of days . I cooked on high in slow cooker for 4.5hours
7th Jan, 2017
Made this last night and it went down very well. I adapted it to make a vegetarian version - using vegetarian sausages and vegetarian bacon in place of the chorizo and it worked wonderfully. Also omitted the wine as both of us happen to be allergic but it worked just fine without it. Filled the kitchen with a beautiful aroma and it went down quickly, especially with nice, fresh bread!
13th Jan, 2017
Sorry if this is a daft question, but is step 4 (cook for 40 minutes) done in the oven or on the hob?
24th Feb, 2017
Having tried both i find it works well whichever method you use.
1st Oct, 2016
Delicious and perfect for a coldish Autumnal day. I used Sainsbury's mini Chorizo which worked well and red wine which meant my sausages were not anaemic looking!! Definitely think 1 tbls of dried Thyme is a typo I used 1 tsp and wouldn't have wanted any more, I also substituted the fresh thyme for rosemary as I have lots of fresh Rosemary and no fresh thyme. I am not a huge fan of Aduki beans so substutied Borlotti but really you could use whatever beans you like or have in the larder. Served Sweet Potato Mash and greens. Will make again
25th Sep, 2016
Made this several times now, with and without wine. Agree that you should brown sausages but it really doesn't make a difference as the sausages still get cooked and the casserole still tastes great. Wine is a lovely addition and using tinned cherry tomatoes lends the sauce good flavour, but not really necessary. Best served with sweet potato mash (see recipe on this website; must use cumin as it matches taste of this casserole!)
8th Sep, 2016
This dish is definitely a family favourite after making it for the first time this week! I tweaked it a bit, used less meat and omitted the dried thyme (used dried oregano instead as that's what I had in the pantry!) and used homemade veg stock. My 6 & 7 year old also loved it!! And even asked for it again this morning! I did mine in slow cooker for 4.5 hours! Served with Parmesan mashed potatoes! Yummmo
Garden Ramsey
26th Jun, 2016
Wow this was good. Followed pretty much to the letter apart from the beans, added a tin of mixed ones which worked very well. Also i forgot to brown the sausages as suggested elsewhere, wouldn't have been an issue had i not cut the sausages into three bits, hence they sort of fell apart. Cooked in a Dutch Oven in the fire-pit, smelled superb throughout. Leaned from my mistakes and next time this will be even better than my first attempt. BROWN THE BANGERS WITH THE ONIONS unless you like pasty white sausages.
19th Jun, 2016
One of my favourites. Sausages really do need browning beforehand. 2 tins of tomatoes does make it a bit thin initially but taking time to reduce it down lets the sausages cook thoroughly. I always use a can of hot and spicy mixed beans and also add some chilli powder/flakes to the mix.


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.
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.