Sausage and Bean Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 people
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Calories
527 kcal
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Course
Main Course
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Cuisine
British
Sausage and Bean Casserole
Description
The Sausage and Bean Casserole brings together cooked pork sausages with a medley of vegetables including leeks, mushrooms, carrot, and red bell pepper. These are simmered in a tomato-based sauce seasoned with herbs such as dried thyme, oregano, paprika, and Dijon mustard, and enriched with Worcestershire sauce for depth. Cannellini beans add creaminess and body, while spring greens provide a fresh finish. The cooking method gently softens the vegetables and blends flavors without overpowering the sausages.
This casserole works well served on creamy mashed potatoes or with homemade potato wedges, providing a satisfying comfort food meal. The combination of ingredients creates a harmonious balance of savory, slightly smoky, and tangy elements. It can be prepared with different types of sausages, allowing for customization of flavor.
To lighten the dish, sausages can be grilled instead of fried before adding. Additional greens like spinach can be stirred in near the end for extra nutrition. Cheese can be added and browned atop the casserole if finished in the oven, and chopped chorizo can be incorporated for smoky notes. These variations allow adaptation to personal taste preferences or dietary needs.
Ingredients
- 1 tablespoon olive oil
- 6 pork sausages (approx 70g/2.5oz each)
- 235 g cannellini beans (drained weight)
- 1 leek sliced
- 1 carrot finely diced
- 8 button mushrooms sliced
- 1 red bell pepper dices
- 400 g tomato canned, chopped
- 100 ml water boiling
- 1 chicken stock pot
- 1 teaspoon Dijon mustard
- 0.5 teaspoon paprika
- 0.5 teaspoon thyme dried
- 0.5 teaspoon oregano dried
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoon tomato puree
- 70 g spring greens thinly sliced
Instructions
- Heat 1 tablespoon Olive oil in a pan and fry 6 Pork sausages until cooked through - about 12 minutes. Set aside.
- Put 1 Leek, 1 Carrot, 8 Button mushrooms and 1 Red bell pepper into the pan. Cook gently for 3-4 minutes.
- Add 400 g Chopped tomatoes, 2 tablespoon Tomato puree, 0.5 teaspoon Dried thyme, 0.5 teaspoon Dried oregano, 0.5 teaspoon Paprika, 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, 100 ml Boiling water, 1 Chicken stock pot and 1 pinch Sea salt and ground black pepper. Simmer for 2 minutes.
- Add the cooked sausages, 235 g Cannellini beans and 70 g Spring greens.
- Mix well and simmer for 5 minutes.
Notes
- The recipe can be made vegetarian by substituting meat sausages with plant-based alternatives.
- Sausage type can be varied to introduce different flavors.
- If you prefer not to use woody herbs like thyme, parsley or chives are good alternatives.
- Serving suggestions include creamy mashed potatoes or homemade potato wedges.
- Additional greens such as spinach can be added just before serving to increase vegetable content.
- Cooking sausages under the grill prior to adding them will reduce fat and lighten the dish.
- Finishing the casserole in the oven with a cheese topping can add a crispy texture.
- Incorporating chopped chorizo adds a smoky flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 527kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 33g | 66% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 771mg | 32% |
| Potassium | 782mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 6700IU | 134% |
| Vitamin C | 79mg | 88% |
| Calcium | 191mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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