Sausage & butter bean casserole

Sausage & butter bean casserole

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(30 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4

Dish up a hearty bowl of comfort on a cold, wintry evening with this simple sausage stew that uses a tin of baked beans to make it even easier

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal580
  • fat33g
  • saturates10g
  • carbs50g
  • sugars16g
  • fibre10g
  • protein25g
  • salt3.85g
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  • 1 tbsp vegetable oil
  • 8 pork sausages
  • 2 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 carrots, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp tomato purée
  • 400g can butter beans
  • 400g can baked beans in tomato sauce
  • ½ small bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 200ml hot chicken or vegetable stock
  • 2 slices white bread, whizzed to crumbs


  1. Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.

  2. Heat oven to 200C/180C fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.

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Comments, questions and tips

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12th Jan, 2020
Tried this dish. Can someone tell me if casserole lid is on or off when it goes in the oven?? Thanks.
29th May, 2019
Very nice
21st Nov, 2017
This dish is delicious, I also tweaked the ingredients adding garlic and half a tin of tomatoes. The kids loved it!
28th Oct, 2016
As a novice cook this has really baffled me. Heat oil in a large casserole DISH, then brown the sausages all over. Remove from the PAN and set aside. Add the remaining oil, tip the veg into the DISH. Now surely I'm not heating a casserole dish on the hob so is this all meant to be in a pan until the last bit. I'm erring on the safe side and using a big saucepan and then a casserole dish for the oven.
17th May, 2017
Yes, this is badly worded. I think the recipe assumes the use of a pan/casserole dish which is both oven-proof and hob-proof (e.g. a cast iron one), although the picture shows a ceramic dish which would normally only be suitable for the oven. The words "pan" and "dish" have been used interchangeably. If not using a hob/oven pan, as you say, a hob-proof pan is needed (e.g. a deep frying/sauté pan or saucepan) and, after adding the stock and simmering, the contents can be transferred to an oven-proof casserole dish.
3rd Apr, 2016
Really enjoyed this. Made it with my little girl and she ate hers all up Made it with low fat sausages and added a green pepper. Will definitely make again
30th Oct, 2015
That's meant to be a 5* rating, not 3!
30th Oct, 2015
Quite simply delicious; add in some garlic initially with the veg, then some canned tomatoes and some red wine at the stock stage. Best recipie yet.
30th Oct, 2015
Loved, loved, LOVED this dish! Made it for the first time tonight, husband and I couldn't stop eating. Added garlic to the veg, also half a can of chopped tomatoes with the stock and a generous glug of red wine..... DELICIOUS!!
29th Jan, 2015
Really tasty dinner the second time I cooked it I used toulouse sausages and added a can of tomatoes and some garlic to make a richer sauce. It was really tasty will definitely continue to add toms.


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