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    Home » Recipes » Easy Meals

    Sausage and Bean Casserole with Spinach

    May 7, 2020 By Monika Last Updated February 3, 2022 13 Comments

    Jump to Recipe

    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!

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

    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.

    Sausage Bean Casserole Ingredients

    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.

    8 fried sausages in large white pan.

    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.

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

    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.

    Sausages, chopped tomatoes and beans in white pan.

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

    Sausages and beans in tomato sauce in shallow white pan.

    5. 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 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. 

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

    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 vegetables and herbs in large white pan.

    Sausage and Bean Casserole with Spinach

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Low fat
    Prep Time: 6 minutes
    Cook Time: 35 minutes
    Total Time: 41 minutes
    Servings: 5 servings
    Calories: 588kcal
    Author: Monika Dabrowski

    Equipment

    • Large shallow pan with lid

    Ingredients

    • 8 sausages any, see Notes
    • 1x14.11oz can (400 g) 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 tablespoons olive oil
    • 4 tablespoons white wine
    • 1x14.11oz can (400 g) chopped tomatoes
    • 3.53 ounces (100 g) spinach
    • ½ cup+1tbsp (130 ml) chicken/vegetable stock
    • 1⅓ teaspoons Worcestershire sauce
    • ⅓ teaspoon 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.  

    Nutrition

    Serving: 1serving | Calories: 588kcal | Carbohydrates: 27g | Protein: 28g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 98mg | Sodium: 1034mg | Potassium: 1094mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6185IU | Vitamin C: 19mg | Calcium: 134mg | Iron: 6mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Charlotte Oates

      November 07, 2016 at 4:55 pm

      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.

      Reply
      • monidab@gmail.com

        November 07, 2016 at 5:37 pm

        Thanks Charlotte! Quick dinners are the only type of dinners I seem to be doing these days, I am always in a rush too:)

        Reply
    2. hijackedbytwins

      November 07, 2016 at 12:37 pm

      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

      Reply
      • monidab@gmail.com

        November 07, 2016 at 12:40 pm

        Thank you Kirsty! Prunes work so well in this recipe I am going to start using them a lot more in my cooking.

        Reply
    3. monidab@gmail.com

      November 07, 2016 at 7:15 am

      Thanks! I do think prunes work really well in this dish. Thanks for stopping by:)

      Reply
    4. Amy

      November 06, 2016 at 9:03 pm

      Looks like an interesting flavor combination

      Reply
      • monidab@gmail.com

        November 06, 2016 at 9:19 pm

        These flavours are not commonly used together both they work really well in this dish. Thanks for stopping by:)

        Reply
    5. Julie is Hostess At Heart

      November 06, 2016 at 1:19 pm

      This dish looks like the perfect comfort food for a chilly day!

      Reply
      • monidab@gmail.com

        November 06, 2016 at 1:22 pm

        Thanks! I'll be making this a lot for the next few months! No hope for warm days any time soon.

        Reply
    6. Sarah James @ Tales From The Kitchen Shed

      November 05, 2016 at 6:45 pm

      A delicious recipe Monika, I love the idea of the prunes with the Cumberland sausages.

      Reply
      • monidab@gmail.com

        November 05, 2016 at 7:09 pm

        Thank you Sarah! They do taste great together:)

        Reply
    7. Jenny@dragonflyhomerecipes

      November 05, 2016 at 3:40 am

      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!

      Reply
      • monidab@gmail.com

        November 05, 2016 at 9:56 am

        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:)

        Reply

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