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Sausage & butter bean casserole New-recipe-icon

Contains pork – recipe is for non-Muslims only

Dish up a hearty bowl of comfort on a cold, wintry evening with this simple sausage stew that uses a tin of baked beans to make it even easier

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 580
  • Carbohydrates 50
  • Saturated Fat 10
  • Sugar 16
  • Protein 25
  • Fat 33
  • Fibre 10
  • Salt 3.85

Nutrition per serving

  • Calories 580
  • Carbohydrates 50
  • Saturated Fat 10
  • Sugar 16
  • Protein 25
  • Fat 33
  • Fibre 10
  • Salt 3.85

Ingredients

  • 1 tbsp vegetable oil
  • 8 pork sausages
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 tbsp tomato purée
  • 400g can butter beans
  • 400g can baked beans in tomato sauce
  • ½ small bunch thyme
  • 200ml hot chicken or vegetable stock
  • 2 slices white bread, whizzed to crumbs

Method

  1. Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.

  2. Heat oven to 200C/180C fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.

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