Sausage Vegetable Bean Casserole

Why You’ll Love This Recipe

• It’s a complete one-pot dish that’s simple to prepare and wonderfully comforting.
• Packed with protein, fibre and vegetables for a nourishing meal.
• Flexible enough to use whatever sausages or vegetables you have on hand.
• Leftovers reheat beautifully and often taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sausages (pork, chicken or turkey)
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Carrots (sliced)
• Celery (sliced)
• Bell peppers (diced)
• Canned beans (such as cannellini, butter beans or kidney beans), drained and rinsed
• Crushed or chopped tomatoes
• Tomato paste
• Stock (vegetable or chicken)
• Bay leaves
• Paprika or smoked paprika
• Thyme or mixed herbs
• Salt and black pepper

Directions

1. Heat a splash of olive oil in a large pot or casserole dish over medium heat. Brown the sausages on all sides, then remove and set aside.
2. In the same pot, add the onions, carrots and celery. Cook until softened.
3. Add the garlic and bell peppers, cooking for a few minutes until fragrant.
4. Stir in the tomato paste and paprika, cooking briefly to deepen the flavour.
5. Add the crushed tomatoes, stock, bay leaves and herbs. Bring to a gentle simmer.
6. Slice or leave the sausages whole and return them to the pot along with the beans.
7. Cover and simmer for 30–40 minutes, until the vegetables are tender and the flavours meld.
8. Adjust seasoning to taste. Remove bay leaves before serving.
9. Serve hot with crusty bread, mashed potatoes or rice.

Servings and timing

• Serves: 4–6 people
• Prep time: ~15 minutes
• Cook time: ~40 minutes
• Total time: ~55 minutes

Variations

• Use spicy sausages for a kick or mild sausages for a more classic flavour.
• Add leafy greens such as kale or spinach during the last few minutes of cooking.
• Swap beans for lentils or chickpeas.
• Stir in a splash of red wine or balsamic vinegar for extra depth.
• Make it smoky by adding smoked paprika or a small amount of chopped cooked bacon.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm on the stovetop over medium heat or in the oven until heated through. Add a splash of stock or water if the sauce thickens too much.

FAQs

Can I use different types of sausages?

Yes. Pork, beef, chicken or turkey sausages all work well. Choose your favourite or mix varieties.

Do I need to pre-cook the sausages?

Browning them first adds flavour, but you can add them raw if you prefer. Increase simmer time slightly to ensure they cook through.

Can I make this casserole vegetarian?

Yes. Use plant-based sausages and vegetable stock for a fully vegetarian version.

What beans work best?

Cannellini, butter beans, kidney beans and borlotti beans all work well. Use one type or a mix.

Can I add potatoes to the casserole?

Absolutely. Dice them and add during the simmering stage so they cook until tender.

Can this be made in a slow cooker?

Yes. Brown sausages and vegetables first, then transfer to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

How can I thicken the sauce?

Simmer uncovered for a few extra minutes to reduce the liquid, or mash a few beans into the sauce to naturally thicken it.

Is this casserole freezer-friendly?

Very much so. It reheats well and maintains flavour after freezing.

Can I make it spicy?

Add chilli flakes, spicy sausages or a chopped fresh chilli for heat.

What can I serve with this casserole?

Crusty bread, mashed potatoes, rice or a simple green salad all pair beautifully.

Conclusion

This sausage vegetable bean casserole is a wonderfully warming, robust dish that brings together simple ingredients for an incredibly satisfying meal. Whether you’re feeding a family or prepping for the week ahead, it’s an easy, flavourful choice that delivers comfort in every spoonful.

Sausage Vegetable Bean Casserole

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A hearty one-pot casserole combining browned sausages, tender vegetables, and wholesome beans simmered in a rich, tomato-based sauce.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: European
• Diet: Low Lactose

Ingredients

• 6–8 sausages (pork, chicken, turkey or mixed)
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, diced
• 2 cans (400 g each) beans, drained and rinsed
• 1 can (400 g) crushed or chopped tomatoes
• 1 tbsp tomato paste
• 1 cup vegetable or chicken stock
• 2 bay leaves
• 1 tsp paprika or smoked paprika
• 1 tsp thyme or mixed herbs
• Salt and black pepper, to taste

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Instructions

1. Heat olive oil in a large pot over medium heat and brown the sausages. Remove and set aside.
2. Add onions, carrots, and celery to the pot and cook until softened.
3. Add garlic and bell peppers and cook until fragrant.
4. Stir in tomato paste and paprika and cook briefly.
5. Add crushed tomatoes, stock, bay leaves, and herbs. Simmer gently.
6. Slice or leave sausages whole and return them to the pot with the beans.
7. Cover and simmer for 30–40 minutes until vegetables are tender and flavours meld.
8. Adjust seasoning and remove bay leaves.
9. Serve hot with crusty bread, mashed potatoes, or rice.

Notes

• Use spicy sausages for extra heat.
• Add greens like spinach or kale in the final minutes.
• Mix different beans for varied texture.
• Thicken by simmering uncovered or mashing some beans.

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 8 g
• Sodium: 820 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 8 g
• Protein: 28 g
• Cholesterol: 65 mg