Sausage and Butter Bean Casserole, a hearty dish for an epic family dinner. Made with chipolatas sausages, chorizo, butter beans, and peppers, simmered in a rich tomato sauce, this simple sausage casserole is a big hit every single time. That's what I call comfort food!
No need to wait for the cold season to dig into a big bowl of a hearty casserole. Comfort food knows no season, and this sausage and bean casserole hits the spot every single time. It's jam-packed with amazing flavours, and needs hardly any seasoning, all the goodness comes from the very ingredients used.
The combination of pork and herb chipolata sausages and chorizo is one of a kind. You get a rich deep flavour and colour coming from the chorizo, although, if you don't have any, you can add some smoked paprika to recreate the flavours.
Chipolatas are my absolute favourite sausages, but again, you can use any sausages you have, including vegan or vegetarian sausages. Pork sausages though will add a particular taste to this casserole, it's one dish I can never have enough of.
Time wise, it's ready in about 30-40 minutes, so it makes a great midweek dinner too, or you can leave it as a weekend special dish to impress your family. Either way, it's just delicious!
- pork and herb chipolata sausages - or any other sausages
- chorizo sausages
- butter beans - or any other beans
- chopped tomatoes
- red bell pepper
- yellow bell pepper
- large onion
- boiling water - or broth
- vegetable oil
- salt and pepper - to taste
- fresh parsley - to garnish
Step-by-step photos and instructions
I think a casserole is one of the easiest dishes to make. It's pretty much throwing everything together and waiting for magic to happen. But I've got some tips on how to make this casserole extra tasty.
- fry the pork sausages in a pan with a bit of oil, not only they brown nicely, but they also release some fat, making the casserole less heavy
- remove the sausages from the pan and set aside
- if there are brown bites left in the pan after frying the sausages, you can wipe the pan clean with some kitchen paper, otherwise just add a bit more oil if necessary, and fry the onion until soft
- add the peppers and chorizo, and stir for 2-3 minutes, the peppers will soften slightly and the chorizo will release some big flavours
- add the butter beans, canned chopped tomatoes and water, and return the sausages to the pan
- leave to simmer with a lid on for about 20 minutes or until some of the liquid is evaporated and the vegetables are tender
Note! I like the casserole to have some liquid, but if you prefer it with less liquid, add only a cup of water or cook it for a bit longer.
Can I make this dish in the slow cooker?
Absolutely, if you'd like to come home to a fabulous home cooked meal, nothing easier than throwing everything together in a slow cooker and waiting for some delicious meal to be ready.
To make it, follow the exact same steps: fry the sausages and the onions, then transfer them to the slow cooker together with the butter beans, chopped tomatoes, peppers and chorizo, but only had half a cup of boiling water, no need for more, since not much liquid is lost in the slow cooker.
Cook in on low for about 6 hours and on high for 3-4 hours. Once the sauce thickens a bit and the peppers and tender, the casserole is ready.
Other casserole recipes
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Sausage and Butter Bean Casserole
- 12 pork and herb chipolata sausages
- 2 chorizo sausages
- 2 tins butter beans
- 1 tin chopped tomatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large onion
- 1 ½ cups boiling water
- 1 tablespoon vegetable oil
- salt and pepper to taste
- fresh parsley to garnish
- Heat up the oil in a pan, add the pork sausages and fry.
- When ready, remove them from the pan and set aside.
- Clean the pan if there are brown bits left from the fried sausages, and add more oil if necessary.
- Chop the onion, and fry it until golden.
- Add the peppers and chorizo cut into slices, and stir for 2-3 minutes.
- Add the butter beans, chopped tomatoes and water, then add the sausages back to the pan.
- Cover with a lid and leave to simmer for about 20 minutes or until some of the liquid is evaporated, and the peppers and tender.
- Season with salt and pepper to taste, and garnish with fresh parsley.