Hearty Sausage and Bean Casserole
Warm up your table with this hearty sausage and bean casserole, a comforting one-pot meal that's bursting with flavor and packed with protein. Featuring succulent pork or chicken sausages, tender cannellini and kidney beans, and a medley of aromatic vegetables like onion, carrot, and celery, this dish is seasoned to perfection with smoked paprika, thyme, and a hint of garlic. Simmered in a rich tomato and stock base, it’s a cozy, soul-satisfying meal that's ready in under an hour. Perfect for busy weeknights or relaxed family dinners, this casserole pairs beautifully with crusty bread or a side of fluffy rice. Simple to make, deeply flavorful, and filling, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 links sausages (pork or chicken)
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 1.5 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 14-ounce can canned diced tomatoes
- 1.5 cups chicken or vegetable stock
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large, heavy-bottomed pan or casserole dish over medium heat.
Add the sausages and fry them for 5–7 minutes, turning occasionally, until golden brown. Remove the sausages from the pan and set aside.
In the same pan, add the diced onion and cook for 3–4 minutes until softened.
Stir in the minced garlic, diced carrot, and celery, and cook for another 5 minutes, stirring occasionally.
Add the smoked paprika and dried thyme to the vegetables, stirring well to coat everything with the spices.
Pour in the canned diced tomatoes and chicken or vegetable stock. Stir to combine.
Add the drained cannellini beans and kidney beans to the pan, along with the bay leaf. Stir gently.
Slice the browned sausages into thick rounds and return them to the pan. Mix well.
Season the casserole with salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low.
Cover the pan with a lid and let it simmer gently for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Remove the bay leaf before serving.
Sprinkle the casserole with chopped fresh parsley and serve hot with crusty bread or over steamed rice.
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 8466 mg | 368% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 35.4 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5928 mg | 126% | |
*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.
