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!

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:)

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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.

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