Monday, 15 June 2015

Sausage and Bean Casserole

This will warm you up nicely! The recipe below is for cooking in the oven but you could cook it in the slow cooker just as easily - I would reduce the amount of stock though to take into account the reduced water loss. 


  • 1 Tbsp of Rapeseed/Vegetable Oil
  • 6 Sausages (I used sausages with Bramley Apple last time).
  • 2 Onions, sliced
  • 2 Garlic cloves, bashed and chopped
  • 1/2 tsp of Smoked Paprika
  • 1/2 tsp of hot Chilli powder
  • 400g of tinned chopped Tomatoes
  • 2 or 3 carrots, cut into batons
  • 250ml of Chicken stock
  • 2 tbsp of Tomato Puree/Tomato Paste
  • 1 tsp of dried Mixed Herbs
  • 2 Bay Leaves
  • 100ml of Red Wine/White Wine/Sherry
  • 400g tin of Cannelini Beans
  • Salt and Black Pepper


Heat the oven to 200°C/180°C (fan). 

Shallow fry the sausages in the oil until they start to look nicely browned.

Add the onions and and sautee for two or three minutes before adding the garlic. Sautee for a couple more minutes. 

Stir in the paprika and chilli powder. Then add the tomatoes, chicken stock, tomato puree and herbs. 

Add the wine and stir. 

Next rinse the beans under cold running water and add to the pan. Raise the temperature until the mixture just begins to simmer at this point transfer to a casserole dish. Season with salt and pepper then put the lid on and put in the oven for 45 minutes. 

Serve with poatoes, veg... whatever you fancy. It is particularly good in a giant yorkshire pudding!

Sausasge and Bean Casserole

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