Down Home Sausage and Bean Bake
Hearty, comforting, and packed with rich Southern-inspired flavors, this Down Home Sausage and Bean Bake is the ultimate one-pot meal for cozy family dinners. Featuring a savory combination of tender Italian sausage, crispy bacon, and a medley of creamy white and kidney beans, this dish is baked to perfection in a smoky-sweet sauce made with barbecue sauce, Dijon mustard, and brown sugar. The addition of garlic, onions, and smoked paprika adds depth to every bite, while a sprinkle of fresh parsley offers a bright finishing touch. Ready in just over an hour, this easy oven-baked recipe pairs beautifully with crusty bread or a crisp green salad, making it an irresistible choice for busy weeknights or casual entertaining. Perfect for fans of baked bean casseroles, this dish delivers a satisfying blend of protein-packed goodness and bold, comforting flavors.
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Recipe Information
Ingredients
- 4 pieces Italian sausage links (mild or spicy)
- 4 slices Thick-cut bacon, diced
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 cups Canned white beans (such as cannellini or great northern), drained and rinsed
- 1 cup Canned kidney beans, drained and rinsed
- 1 cup Canned crushed tomatoes
- 1 cup Chicken broth
- 1 cup Barbecue sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons Brown sugar
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large, oven-safe skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
In the same skillet, add the sausage links and cook until browned on all sides, about 8 minutes. Remove the sausages and set them aside. Once cool enough to handle, slice them into 1-inch rounds.
Add the chopped onion to the skillet and cook in the rendered fat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the white beans, kidney beans, crushed tomatoes, chicken broth, barbecue sauce, Dijon mustard, brown sugar, smoked paprika, salt, and black pepper. Mix well to combine.
Return the sliced sausages and cooked bacon to the skillet, gently stirring to distribute them evenly.
Bring the mixture to a simmer over medium heat, then remove from the heat. If your skillet isn’t oven-safe, transfer the mixture to a greased 9x13-inch baking dish.
Bake in the preheated oven for 25-30 minutes, until bubbling and slightly thickened.
Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with chopped parsley before serving.
Serve warm with crusty bread or a side of fresh green salad for a complete meal.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 11570 mg | 503% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 126.2 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5183 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
