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. You can enjoy it meat free by using vegetarian sausages!
Why this recipe works
- It is made using ingredients you probably have in your pantry right now.
- You can use any sausages and your favourite white bean variety.
- It's quick, easy to make, delicious and perfect as a weeknight family dinner.
Sausage and bean casserole ingredients
I used reduced fat chicken sausages with herbs but any sausages will do. You can also use good quality vegetarian sausages and enjoy this dish meat free.
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!
There is room for flexibility when it comes to herbs and spices in this casserole. I added thyme but you can also throw in 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.
What sausages to use
You can use any sausages you like - mild, spicy, herby, meaty or vegetarian - the more flavour they have the better! I used reduced fat sausages to keep the fat content to the minimum.
Top tip
If using frozen sausages defrost them before making the casserole.
Step-by-step recipe instructions
1.In a large shallow pan heat up 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 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.
3. 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.
4. After about 15 minutes remove the lid to allow the sauce to thicken.
5. Stir in the spinach and cook for another minute. Remove from the heat, adjust the seasoning if needed and enjoy!
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 towards the end of cooking.
- If you can't get chopped canned tomatoes use canned plum tomatoes.
- Make it gluten free by using gluten free 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 individual portions in airtight containers for up to 3 months.
Serving suggestions
Serve this sausage casserole with freshly chopped parsley alongside mashed potatoes, rutabaga/swede puree, steamed vegetables (broccoli, green beans etc), pasta, soda bread or another crusty bread.
You might also like
- Vegetarian Sausage Mushroom Sweet Potato Pie
- Sauerkraut Casserole with Chicken
- Chicken Potato Winter Stew
- Chicken, Beans and Butternut Squash Casserole
- Quick Unstuffed Cabbage Rolls with Rice
Check out also this collection of easy one-pot chicken recipes.
Keep in touch!
If you make this beans 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:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Sausage and Bean Casserole with Spinach
Equipment
- Large shallow pan with lid
Ingredients
- 8 sausages any, see Notes
- 400 g canned cannellini beans or other white beans, including bean water
- 2 garlic cloves finely chopped
- 1 large onion finely chopped
- ½ celery stalk finely chopped
- 2 medium carrots peeled, diced
- 1 bay leaf
- 4 thyme sprigs or 1 tsp dried
- 3 tbsp olive oil
- 4 tbsp white wine
- 400 g canned chopped tomatoes
- 100 g spinach
- 130 ml chicken/vegetable stock
- 1â…“ tsp Worcestershire sauce
- ½ tsp onion granules
- 2 allspice berries and 4 juniper berries
- Sea salt and pepper to taste
Instructions
- In a large shallow pan heat up 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.
- Add the onions, garlic, celery, carrots and thyme into the pan and continue cooking for 3 more minutes stirring often (add a little oil if needed). Pour in the wine and cook for another minute.
- 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. After about 15 minutes remove the lid to allow the sauce to thicken.
- Stir in the spinach and cook for another minute. Remove from the heat, adjust the seasoning if needed and enjoy!
Notes
- You can use any sausages you like - mild, spicy, herby, meaty or vegetarian - the more flavour they have the better! I used reduced fat sausages to keep the fat content to the minimum.
- If using frozen sausages defrost them before making the casserole.
- If your sausages release lots of fat as you brown them consider draining it off before adding the other ingredients.
- Add the spinach towards the end of cooking.
- If you can't get chopped canned tomatoes use canned plum tomatoes.
- Make it gluten free by using gluten free sausages as well as Worcestershire sauce.
- Serve this sausage casserole with freshly chopped parsley alongside potatoes, steamed vegetables, such as broccoli of green beans, pasta or soda bread.
- Best served immediately.
- Refrigerate for up to 3 days. If the sauce thickens add a splash of water when reheating it.
- Freeze individual portions in airtight containers for up to 3 months. Â
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
What a brilliant, quick mid-week dinner. I always seem to be in a rush in the evenings so something like this is perfect. Like you, we worry a bit about the fat content in sausages so tend to eat chipolatas but don't add extra to the plate to make up for the fact they're smaller.
Thanks Charlotte! Quick dinners are the only type of dinners I seem to be doing these days, I am always in a rush too:)
Ooooh Monika! I love the idea of adding prunes to this dish. This is a must try, you are certainly filling my list! Thank you for sharing with #CookBlogShare x
Thank you Kirsty! Prunes work so well in this recipe I am going to start using them a lot more in my cooking.
Thanks! I do think prunes work really well in this dish. Thanks for stopping by:)
Looks like an interesting flavor combination
These flavours are not commonly used together both they work really well in this dish. Thanks for stopping by:)
This dish looks like the perfect comfort food for a chilly day!
Thanks! I'll be making this a lot for the next few months! No hope for warm days any time soon.
A delicious recipe Monika, I love the idea of the prunes with the Cumberland sausages.
Thank you Sarah! They do taste great together:)
What a great recipe! I haven't used prunes in a long time, but this post is making me want to try them again! This looks like a recipe my family would really enjoy--thank you for sharing it!
Thank you! I don't use prunes very much and often forget about them, but they work really well in this recipe. Thanks for stopping by:)