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    Home » Recipes » Easy Meals

    Easy Sausage and Bean Casserole

    May 7, 2020 By Monika Last Updated November 24, 2024 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. 

    See also sausage stuffed acorn squash!

    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.

    8 fried sausages in large white pan.

    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

    • Vegetarian Sausage Mushroom Sweet Potato Pie
    • Sauerkraut Casserole with Chicken
    • Winter Stew Recipe
    • Chicken, Beans and Butternut Squash Casserole
    • Quick Unstuffed Cabbage Rolls with Rice

    See also these other easy, delicious meal ideas.

    Recipe

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

    Easy Sausage and Bean Casserole

    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. 
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Low fat
    Prep Time: 6 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 41 minutes minutes
    Servings: 5 servings
    Calories: 566kcal
    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
    • 3 thyme sprigs or 1 tsp dried
    • 2 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: 566kcal | Carbohydrates: 27g | Protein: 28g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 1033mg | Potassium: 1092mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6185IU | Vitamin C: 20mg | 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!

    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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    Comments

      5 from 1 vote (1 rating without comment)

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    1. Charlotte Oates says

      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
      • [email protected] says

        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 says

      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
      • [email protected] says

        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. [email protected] says

      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 says

      November 06, 2016 at 9:03 pm

      Looks like an interesting flavor combination

      Reply
      • [email protected] says

        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 says

      November 06, 2016 at 1:19 pm

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

      Reply
      • [email protected] says

        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 says

      November 05, 2016 at 6:45 pm

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

      Reply
      • [email protected] says

        November 05, 2016 at 7:09 pm

        Thank you Sarah! They do taste great together:)

        Reply
    7. Jenny@dragonflyhomerecipes says

      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
      • [email protected] says

        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

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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