Sausage and Bean Casserole

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    A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables

    Sausage and Bean Casserol


    • 2 tbsp olive or rapeseed oil
    • 1 onion, finely chopped
    • 2 medium sticks celery, finely chopped
    • 1 yellow pepper, chopped
    • 1 red pepper, chopped
    • 3 fat garlic clove, chopped
    • 6 cooking chorizo sausages (about 400g)
    • 6 pork sausage (about 400g)
    • 1½ tsp sweet smoked paprika
    • ½ tsp ground cumin
    • 1 tbsp dried thyme
    • 125ml white wine
    • 2 x 400g tins cherry tomatoes or chopped tomatoes
    • 2 sprigs fresh thyme
    • 1 chicken stock cube
    • 1 x 400g tin aduki beans, drained and rinsed
    • 1 bunch chives (optional)

    How to make Sausage & Bean Casserole

    1. Heat the olive or rapeseed oil in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins.
    2. Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.
    3. Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes, and fresh thyme and bring to a simmer. Crumble in the stock cube and stir in.
    4. Cook for 40 minutes. Stir in the beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve.



    Recipe from BBC Good Food

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