A simple sausage and bean casserole with cannellini beans, carrots and a rich tomato sauce. The perfect comforting, easy dinner for a cold evening.
Perfect Comfort Food
When you were a kid did you ever eat those tins of baked beans and sausages? Not gonna lie, but I did use to love them. This sausage and bean casserole is kind of like the grown-up version, with actual vegetables and no added sugar or nasties. Am I selling it to you??
It’s a really easy one-pot dinner which can be on the table in less than an hour. I love to serve it with some creamy mashed potatoes to soak up all the sauce and some peas or broccoli to add some greens. A great winter warmer dish, I guarantee this will make you feel all warm and cosy!
What Sausages Should I Use?
I used some good-quality pork chipolatas. They’re my favourite, but any quality sausages would work. Try it with chicken or even veggie sausages. I will be trying this with some mushroom sausages soon!
Can I make this Casserole Vegetarian?
Yes! Use vegetarian sausages as above, and swap out the chicken stock for veg.
Can I Freeze It?
Yes – allow the dish to cool and transfer in portions to a suitable container. Freeze within 2 hours of cooking. Defrost in the fridge overnight. Reheat either on the hob or in the microwave, until piping hot throughout.
What Do I Serve with this Simple Sausage & Bean Casserole?
I love it with mashed potato and peas. Any steamed greens would be great, especially broccoli. You could also serve this casserole with rice, boiled potatoes or even simply some crusty bread.
This* is the shallow casserole dish I used to cook this recipe.
I hope you like this recipe – make sure to rate it and leave a comment if you try it!
Simple Sausage & Bean Casserole
- Shallow Casserole Dish or Fying Pan with a Lid
- 400 grams good quality sausages
- 1 onion diced
- 2 garlic cloves diced
- 3-4 carrots chopped
- 1 tin cannellini beans drained and rinsed
- 1 tin chopped tomatoes
- 500 ml chicken stock
- 3 bay leaves
- 1 tbsp fresh thyme leaves can substitute 1/2 tbsp dried
- 1 tbsp olive oil
- salt & pepper to taste
- Heat oil in your casserole dish over a medium to high heat and brown the sausages – you don't need to fully cook them at this point, you just want some colour on the skins.
- Take out the sausages and set aside on a plate, turn the heat down to medium then add the onion to the pan and cook for about 5 minutes until soft but not browned.
- Add in the garlic and carrots and cook for another 2 minutes, then add in the bay and thyme leaves.
- Pour in the tomatoes and stock and bring to the boil, then add the beans and return the sausages to the pan.
- Cover with the lid, turn the heat to low and let simmer for 20 minutes.
- Take off the lid, give it a good stir to make sure nothing is stuck to the bottom of the pan, then let it simmer on low with the lid off for 5 minutes, stirring occasionally.
- Season to taste and serve with some veggies and potatoes, rice or crusty bread to mop up the sauce – I love this with creamy mashed potatoes and some peas or broccoli.
- This dish keeps well in the fridge for 1 day and reheats great the next day on the hob – just add a dash of hot water to loosen up the sauce.