Thursday, 1 November 2012

Sausage & Bean Casserole

I love this kind of comfort food when its cold! The smokey paprika in this gave it a Bonfire Night feel, very comforting. There was plenty for the 5 of us, with crusty bread to mop up the sauce. I love chorizo, but I picked a mild one (from Lidl) so that it wasnt too spicy for the children. You could use any beans you liked, I used haricot because I had some in the cupboard.

2 tbsp olive
1 onion , finely chopped
2 medium sticks celery , finely chopped
1 yellow pepper , chopped
1 red pepper , chopped
3  garlic cloves , chopped
1 chorizo sausage (about 300g), sliced
6 pork sausages
1 tsp sweet smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
125ml white wine
2 x 400g tins chopped tomatoes
2 sprigs fresh thyme
1 chicken stock cube
1 x 400g tin haricot beans, rinsed

Heat the olive oil in a large heavy-based pan. Brown the pork sausages, then remove. Fry the chorizo until the oil turns orange & it is slightly crispy. Remove the chorizo but leave the oil. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins. Return the cooked sausages to the pan.
Stir in the garlic, spices and dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
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.
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.


  1. Looks like a great recipe and one I will try.

  2. hi jen,
    im doing this tonight and its smelling fab but you dont mention when to return the cooked sausages and choritzo to the casserole. can you advise?

    1. Ooops, sorry! After the spices, before the wine :)

  3. used celeriac instead of celery and served with crusty bread. it was delish jen. thx for the recipe x