Sausage & bean casserole

Sausage & bean casserole

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(145 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.


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