Easy Sausage and Bean Casserole

Sausage and bean casserole with vegetables and herbs in large white pan.

This sausage and bean casserole is a delicious, easy to make one-pot meal that comes together in about 40 minutes. It's satisfying, comforting and nutritious thanks to the generous amount of vegetables it contains.

Course Dinner

Cuisine Low fat

Prep Time 6

Cook Time 35

Total Time 41

Servings servings

Calories 566kcal

Author Monika Dabrowski

Equipment

Large shallow pan with lid

Ingredients

8 sausages any, see Notes
1x14.11oz can cannellini beans or other white beans, including bean water
2 garlic cloves finely chopped
1 large onion finely chopped
½ celery stalk finely chopped
2 medium carrots peeled, diced
1 bay leaf
3 thyme sprigs or 1 tsp dried
2 tablespoons olive oil
4 tablespoons white wine
1x14.11oz can chopped tomatoes
3.53 ounces spinach
½ cup+1tbsp chicken/vegetable stock
1⅓ teaspoons Worcestershire sauce
⅓ teaspoon onion granules
2 allspice berries and 4 juniper berries
Sea salt and pepper to taste

US Customary - Metric

Instructions

In a large shallow pan heat up 2 tablespoons of oil and fry the sausages with the bay leaf, allspice and juniper berries for about 5 minutes turning often until the sausages are lightly browned. Remove the sausages from the pan and set aside.
Add the onions, garlic, celery, carrots and thyme into the pan and continue cooking for 3 more minutes stirring often (add a little oil if needed). Pour in the wine and cook for another minute.
Return the sausages to the pan, add the tomatoes, beans (along with the bean water) and stock. Drizzle over the Worcestershire sauce, sprinkle the onion granules and pepper to taste, give a gentle stir, cover and simmer for about 25 minutes stirring occasionally. After about 15 minutes remove the lid to allow the sauce to thicken.
Stir in the spinach and cook for another minute. Remove from the heat, adjust the seasoning if needed and enjoy!

Notes

You can use any sausages you like - mild, spicy, herby, meaty or vegetarian - the more flavour they have the better! I used reduced fat sausages to keep the fat content to the minimum.
If using frozen sausages defrost them before making the casserole.
If your sausages release lots of fat as you brown them consider draining it off before adding the other ingredients.
Add the spinach towards the end of cooking.
If you can't get chopped canned tomatoes use canned plum tomatoes.
Make it gluten free by using gluten free sausages as well as Worcestershire sauce.
Serve this sausage casserole with freshly chopped parsley alongside potatoes, steamed vegetables, such as broccoli of green beans, pasta or soda bread.
Best served immediately.
Refrigerate for up to 3 days. If the sauce thickens add a splash of water when reheating it.
Freeze individual portions in airtight containers for up to 3 months.

Nutrition