This sausage and bean casserole is a delicious, easy to make one-pot meal that comes together in about 40 minutes. It's satisfying, comforting and nutritious thanks to the generous amount of vegetables it contains.

Sausage and bean casserole with vegetables and herbs in large white pan.

This sausage and bean casserole features delicious, juicy sausages cooked along with beans and simple vegetables for a satisfying, nourishing easy meal that's ready in a few easy steps. The sausages are lightly browned before adding into the casserole for more flavour and colour. They taste fantastic cooked with sweet carrots and tangy tomatoes!

Sausage and bean casserole ingredients and substitutions

Sausages

See details below.

Beans

Use any white bean variety (my personal favourites are cannellini and butter beans) along with the bean water. Using the bean water will add extra protein and help thicken the sauce, plus there is no waste!

Vegetables

I used onion, celery, garlic and carrot as well as spinach which I added towards the end. You can use petits pois instead of the spinach and leek instead of the onion or celery. The tomatoes thicken the sauce and I do not recommend omitting this ingredient.

Herbs and spices

There is room for flexibility when it comes to herbs and spices in this casserole. I used thyme but you can also add a small sprig of rosemary or sprinkle of oregano, spice it up with cayenne pepper or add a dash of smoked paprika. If you don't have juniper berries add more bay or allspice berries.

Stock

Use either chicken or vegetable stock.

Additional ingredients

These include white wine and Worcestershire sauce, which add flavour. If you omit the wine add 1-2 teaspoons of balsamic vinegar instead.

Sausage and bean casserole ingredients in individual dishes. — Sausage and bean casserole ingredients.

What sausages to use

Use your favourite - mild, spicy, herby - the more flavour they have the better! To keep the fat content down consider using reduced fat sausages.

You can even use Polish smoked sausage ('kiełbasa'), which is one of the ingredients in Polish paprika and tomato stew as well as sauerkraut stew. Brown large pieces of this sausage before assembling the casserole as per Instructions.

You can also use good quality vegetarian sausages (as I've done in sausage pie) and enjoy this sausage bean casserole meat-free.

TIP: If using frozen sausages defrost them before making the casserole.

Step-by-step recipe instructions

1.Fry sausages: In a large shallow pan heat 2 tablespoons of oil and fry the sausages with the bay leaf, allspice and juniper berries for about 5 minutes turning often until the sausages are lightly browned. Remove the sausages from the pan and set aside.

2. Add vegetables: add the onions, garlic, celery, carrots and thyme into the pan and continue cooking for 3 more minutes stirring often (add a little more oil if needed). Pour in the wine and cook for another minute.

Cubed carrots, chopped onions and herbs in large white pan.

3. Assemble: Return the sausages to the pan, add the tomatoes, beans (along with the bean water) and stock. Drizzle over the Worcestershire sauce, sprinkle the onion granules and pepper to taste, give a gentle stir, cover and simmer for about 25 minutes stirring occasionally.

Sausages, chopped tomatoes and beans in white pan.

4. Thicken sauce: After about 15 minutes remove the lid to allow the sauce to thicken.

Sausages and beans in tomato sauce in shallow white pan.

5. Add spinach: Stir in the spinach and cook for another minute. Remove from the heat, adjust the seasoning if needed and enjoy!

Beans and sausages with vegetables in large shallow white dish.

Top tips

If your sausages release lots of fat as you brown them consider draining it off before adding the other ingredients.
Add the spinach (if using) towards the end of cooking.
If you can't get chopped canned tomatoes use canned plum tomatoes.
Make this sausage casserole with beans gluten free by using gf sausages as well as Worcestershire sauce.
Best served immediately.
Refrigerate for up to 3 days. If the sauce thickens add a splash of water when reheating the casserole.
Freeze in an airtight containers for up to 3 months.

Serving suggestions

Serve this sausage bean casserole with freshly chopped parsley alongside mashed potatoes, rutabaga/swede puree, steamed vegetables (broccoli, green beans etc), pasta, soda bread or crusty bread.

Side view of bean sausage casserole with spinach in white pan, with herbs and plates in background.

More one-pot meals to try next

See also these other easy, delicious meal ideas.

Recipe

Keep in touch!

If you make this bean and sausage casserole I'd love to know how it turned out for you. Did you use different herbs? Let me know in the comments below, thanks:)

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