Sausage & bean casserole in a rustic black serving dish

Sausage & bean casserole

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(326 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


  • 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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Basil Bunch's picture
Basil Bunch
21st Jul, 2020
I am a fan of casserole. It's easy to make. During this quarantine we cooked a lot and tried different recipes. If you are a fan of broccoli you can also add it. Check also this broccoli sausage casserole:
Kate Aspinall's picture
Kate Aspinall
6th Jul, 2020
This has become a staple lockdown supper for us since March! I have used sliced chorizo if I have been unable to get sausages! Ordinary tinned tomatoes also fine! Not only do my family love it but my work colleagues are loving the smell of it warmed up! It manages 4 for supper and 4 for lunch the next day too! I use mixed beans though just because they sell in Aldi and easier!
4th Jul, 2020
I brown the sausages first but follow everything else in the recipe. Delicious and a regular staple in our household.
Spyderman's picture
2nd Jun, 2020
Made it with green lentils instead of aduki beans ,delish
1st Mar, 2020
I made a triple batch of this to have with baked potatoes. I used much less chorizo and it was the cooked stuff that comes in a ring, but made up for it with more beans (kidney/black/haricot cos that's what I had in the cupboard). I also reduced the paprika because there were kids involved. Took much longer to cook unsuprisingly- probably a good 2hrs- and the sausages were rather broken up but the preparation was fairly quick and easy and it tasted delicious and was enjoyed by all.
Chris Jesson's picture
Chris Jesson
28th Dec, 2019
Just made this to save throwing away some veg and bits and pieces from Christmas, and had some sausage and chorizo in the freezer, turned out fantastic. Had 6 sausages 400 gm, only about 340 gms of chorizo, but was enough. Also having noted others comments, used 1 tin cherry tomatoes, half tin of plum, 1 tin of kidney beans in chilli sauce, ( sauce goes in as well), a punnet of mushrooms destined for the bin, red wine and a couple of squares of dark cooking chocolate as i think this does improve this sort of dish. possibly cooked a little longer but sauce thick and real depth of flavour. One of the best things I have cooked, and all the ingredients were in the house. Cracking 10/10
2nd Nov, 2019
My kids are 9, 11 and 15 and this feeds the 5 of us with either wet polenta, mash or sweet potato mash, rice, or garlic bread. A good family meal
26th Oct, 2019
So delicious! My boyfriend and I made this tonight. I swapped the aduki beans to pinto beans; swapped the small chorizo sausages to using half of a normal 220g portion of chorizo sausage and diced it; added mushrooms, and served the casserole with sweet potato wedges sprinkled with paprika. A new favourite!
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


31st Mar, 2020
Hello i just joined the group i am 66 years old and in good health few days back my blood work was done and showed my HbA1C is 6 which made me alarmed my GP is not much concerned any suggestions to bring back to normal
31st Jan, 2020
Am I missing something? Does this go in the oven, the hob? Which and what temperature please.
goodfoodteam's picture
4th Feb, 2020
Hello, thanks for your question. The recipes states to cook this dish on the hob. Cook for 40 mins from step 8. Or alternatively you can cook it in the oven - Heat the oven to 180C/ 160C fan oven/ gas 4. At step 8, cover and cook in the oven for 1 hour, adding the beans and taking the lid off for the last 5 mins.
5th Nov, 2019
Anyone ever done this in the oven? Thinking of prepping and cooking in the oven while we go for a sunday stroll.
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. Yes, you can cook this in the oven. Heat the oven to 180C/ 160C fan oven/ gas 4. At step 8, cover and cook in the oven for 1 hour mins, adding the beans and taking the lid off for the last 5 mins.
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?


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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