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Sausage and White Bean Casserole

Ready in 1 hr 25 mins

Recipe by Graham 

Make this easy chipolata, bean and roasted veg one-pan dish for a healthy, flavour-packed meal that the whole family will love, summer or winter. When you only have an hour or so before lunch with no ideas as to what to cook, this recipe is for you - wow, yumm. I keep forgetting how good this tastes. Remember to quickly brown your sausages though - otherwise they look anaemic!

Preparation Time

20 Minutes

Cooking Time

1 Hour 5 Minutes

Ingredients for Sausage and White Bean Casserole

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Currently displaying quantities in US Imperial Measurements

Serves 4:

1 red or yellow bell pepper
2 carrots
2 red onions
8 chipolatas
14 oz can peeled cherry tomatoes
14 oz can of white beans
7 fl oz chicken stock
2 teaspoons Dijon mustard
4 oz frozen peas

How to Cook Sausage and White Bean Casserole

  1. Cut the carrots into thick slices and the onions into wedges. Deseed the bell pepper and cut into chunks. Mix together in a deep baking dish coated with a little oil and roast in a preheated hot oven (Mk 7 - 425°F - 220°C) for 15 minutes. Meanwhile cut the chipolatas into 2" (5cm) lengths and quickly brown them in a frying pan with a little oil. Add the chipolatas to the baking dish and roast for a further 10 minutes.
  2. Drain the beans. Reduce the oven to Mk 6 (400°F - 200°C), tip in the tomatoes and beans, then stir in the stock. Cook for another 35 minutes. Stir in the mustard and peas and return to the oven for the last 5 minutes. Rest for 10 minutess, then serve with potatoes, pasta or rice.
GRAHAM'S HOT TIP:
This recipe works just great with Champ