Sausage and Bean Casserole

4.92 from 59 votes

This Sausage and Bean Casserole is protein packed with a rich smokey sauce, ready in just 30 minutes and the perfect way to warm up on a cold night.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: British

Allergen: Fish, Meat, Mustard

Servings: people

Calories: 440kcal

Author: Dannii

Heat some oil in a pan and fry the sausages until cooked through - about 12 minutes. Set aside.
6 pork sausages
Put the leeks, carrot, mushrooms and pepper into the pan. Cook gently for 3-4 minutes.
1 leek, 1 carrot, 8 button mushrooms, 1 red bell pepper
Add the tomatoes, tomato puree, herbs, paprika, mustard, Worcestershire sauce, stock and salt and pepper. Simmer for 2 minutes.
400 g chopped tomatoes, 100 ml boiled water, 1 chicken stock pot, 1 teaspoon Dijon mustard, 0.5 teaspoon dried thyme, 0.5 teaspoon dried oregano, 1 pinch sea salt and black pepper, 1 tablespoon Worcestershire sauce, 2 tablespoon Tomato puree, 0.5 teaspoon paprika
Add the sausages, beans and spring greens.
6 pork sausages, 235 g cannellini beans, 70 g spring greens
Mix well and simmer for 5 minutes.

You can easily make this dish vegetarian or vegan, but swapping the sausages for a meat-free alternative. If you are using meat sausages, use any kind you like to add a different flavour.
If you don't like woody herbs like thyme, then you could use something more leafy like parsley or even chives.
Serve this sausage casserole on creamy mashed potatoes, or with some homemade potato wedges.
Add some extra greens by stirring in some spinach a couple of minutes before serving.
You could cook the sausages under the grill first to keep this dish lighter.
Why not finish this dish in the oven, and you could sprinkle some cheese on top so it goes a bit crispy.
Add some extra smokey flavour by adding some chopped up chorizo to the mix.