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Sausage and kidney bean casserole recipe

Sausage and kidney bean casserole recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

I'm not a big fan of washing up so any dish that only requires one pot is a big plus for me. This is a simple but hearty sausage and bean casserole that only requires one pan, is extremely flavourful and will satisfy the most manly of appetites.

Derbyshire, England, UK

19 people made this


  • 1 tablespoon vegetable oil
  • 1 onion
  • 6 butcher's sausages
  • 2 sticks celery
  • 1 carrot
  • 1 red pepper
  • 1 yellow pepper
  • 3 cloves garlic
  • 1/2 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon dried thyme
  • 1 (400g) tin chopped tomatoes
  • 1 (410g) tin red kidney beans or butter beans
  • salt and black pepper
  • Worcestershire sauce

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Heat the oil in a large pan.
  2. Finely chop the onions, add to the pan and cook over a medium heat for about 5 minutes.
  3. Add the sausages to the pan and cook for 5 minutes or until the sausages start to colour.
  4. Chop the celery, carrot and peppers, add to the pan and continue cooking for 2 to 3 minutes.
  5. Crush the garlic into the pan, stir in the tomato paste, spices and dried thyme then cook for a further 1 to 2 minutes until the herbs and spices start to release their fragrance.
  6. Add the tinned tomatoes and the brine from the beans, holding back the beans for now, and bring to the boil. Turn down the heat and gently simmer for 40 minutes. If the sauce starts to get too thick add some water to the pan.
  7. Add in the beans and a pinch of black pepper. Allow the beans to warm through for 1 to 2 minutes. Check the seasoning and add a good slug of Worcestershire sauce and a pinch of salt and more black pepper if required.


This is so good it can be served with just a small loaf of warm crusty bread and butter. Alternatively serve alongside mashed potatoes or even suet dumplings.
Adding some chopped coriander to garnish will add extra depth to the dish.
This recipe can be modified to be a fairly easy camping or store cupboard recipe by swapping out the butcher's sausage for a tin or jar of your favourite hotdogs. Swapping the sausages out for hotdogs will dramatically reduce the cooking time.

See it on my blog

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Sausage and cannellini bean casserole recipe

If you're struggling to come up with delicious, easy meals to feed the family on weeknights, then look no further than this tasty one-pot casserole. Packed with hearty veg, fresh greens and juicy sausages, it's the perfect dinner for colder nights and great for making ahead and freezing for those evenings when you don't have time to cook. See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 392 calories / serving
  • Freezable
  • Healthy

Recipe Summary

  • 3 pounds smoked sausage, cut into bite-sized pieces
  • 8 (15 ounce) cans dark red kidney beans, drained and rinsed
  • 1 large onion, chopped
  • 6 tablespoons minced garlic
  • 2 cups uncooked white rice
  • 4 cups water
  • 2 tablespoons Cajun seasoning
  • 4 dashes hot pepper sauce, or to taste
  • 1 teaspoon salt, or to taste
  • 1 bay leaf

In a 6 quart or larger slow cooker, combine the smoked sausage, kidney beans, onion, garlic, rice and water. Season with Cajun seasoning, hot pepper sauce, salt and bay leaf. Cover and set on High. Once it gets heated through, stir to distribute everything evenly. Cover and cook on Low for 6 hours or on High for 4 hours.

For the full recipe for Baked Beans with Hamburger, scroll to the recipe card at the bottom of this post.

  1. Brown hamburger add dry onion soup mix while browning. Drain excess grease if needed.
  2. To the beef mixture, add pork and beans, drained kidney beans, ketchup, cold water, mustard and apple cider vinegar stir until combined.
  3. Pour into a greased 2 1/2 quart baking dish.
  4. Bake in preheated 400 degree oven until hot and bubbly.

Italian Sausage and Bean Casserole

Fall is knocking at the door and will be here before we know it, so it is time to think about all the flavors and comforts of the season as the weather cools down.

Beans are a staple in Italian cooking and are grown through the country. It is an inexpensive way to add nutritional protein without the cost of meat to create a great base for any main dish, soup, or side dish. Cannellini (or white kidney beans) are the most popular beans which are from the Tuscan region that produces some of the most comforting dishes and this casserole is no exception.

It all starts with good Italian sausage. I like to use a sweet over spicy because I prefer the ‘kick’ to come from the sauce than the sausage as the spice could overpower the dish if you buy sausages that are on the spicier side. Furthermore, you can also control how spicy the sauce is, but can’t control the spice in the sausage.

Dried beans are a must. Not only is the nutritional value better, but canned beans have also have added sodium and the texture of the finished dish will not be the same. If you use canned they will just turn to mush and you don’t want this. You want them to stand up to the firmness of the sausages and this is where dried beans get the work done. Yes, the preparation takes longer, but in my opinion soaking them overnight is much less work than opening a can. If you are in a time crunch, by all means used canned because this dish makes for a very homey and fast dinner.

Ingredients 1 lb. Casserole Pinto Beans 1 lg. onion, chopped 2 fresh tomatoes, diced 2 jalapeno peppers, chopped ¼ lb butter 1 can of beer Salt and pepper to taste Cooking Instructions Cover 1 lb. Casserole Pinto Beans with water and soak overnight. Drain water, recover with water and cook slowly until done. Drain.

Ingredients 4 Cups Marilyn’s Zesty Casserole Premium Quality Pinto Beans Drained, Reserving Broth 1 Chopped Medium White Onion 3 Tbsp Oil 2 - 8oz Cans Diced MP Peeled and Chopped Green Chilies 1¼ tsp Garlic Powder 1 tsp Salt 1½ Cups Shredded Mild Cheddar Cheese Cooking Instructions Sauté 1 chopped white onion in 3.


To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 minutes. Be careful not to burn the garlic.

Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes.

Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage.

For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside.

Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve.

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What ingredients are needed for this recipe?

Three Bean and Sausage Bake (obviously) calls for 3 kinds of beans. You’ll use kidney beans, white beans and pinto beans. Turkey Kielbasa is the protein in this casserole. You’ll need onion, garlic, ingredients for simple sauce, and a handful of cheese (I use low fat).

Sausage & Bean Casserole

Yes, I am on Instagram as I love to share my recipes with others. It’s also a chance to see what everyone else is making in order to get a little food inspiration myself. A few weeks ago I saw this Sausage & Bean Casserole by Damn Delicious and knew I had to give it a go! I did, however, adapt it to simplify the cooking time and adjusted some ingredients used to create my own version.

The beans in this recipe are kidney beans. What I learnt is that if kidney beans are raw or not cooked properly, they can be toxic. If you choose to cook your own kidney beans, make sure they are well cooked! By buying canned beans, you can be assured they are safe of toxins and are healthy for you. They are rich in nutrients, contain fibre and are high in protein.

Kidney beans are among the best sources of plant-based protein. They’re also rich in healthy fibre, which moderate blood sugar levels and promote colon health.

This recipe calls for kransky sausage. If you don’t know what a kransky is, you’re about to learn. The word “kransky” comes from the Slovenian words “kranjska klobasa” to represent a locally made sausage. Kranskys are made from mostly pork with a little bacon, water, salt, garlic, salt and black pepper then hot smoked. Here in Australia they often are available in two varieties – plain or with cheese. Please ensure you use the plain version in this recipe as can’t guarantee what this dish would taste like with the cheese one!

What I love about this sausage & bean casserole is that it’s so full of smoky rich complex flavours. With the Cajun seasoning it has a little warmth to it but it isn’t spicy. This is a great winter warmer for the family when a cold night demands comfort food.


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