I found this recipe for sausage and cannellini bean casserole on the Tesco Real Food website. Earlier this month, David was on a day off and we knew we were going to take our dog out for a nice long walk as soon as I finished work, so I looked for a recipe that could be made ahead that had sausages and beans in it.
We had had some nice weather and were due some more, but it was raining that day, although not cold and I just thought it would be nice to come home to something that could be reheated on the hob to warm us up after being out in the wet...this dish did the trick...along with some crusty bread to mop up the sauce!!
It's a hearty, warming and comforting dish - the sausages along with the tomato sauce that is full of vegetables and beans is full of flavour and delicious.
Tips
- This recipe can easily be made ahead in the morning and reheated for your evening meal, or frozen and eaten another day – see instructions below for freezing and reheating.
- Make it vegan using vegan sausages, or leave out the sausages altogether and enjoy delicious beans on toast!
- This sausage and cannellini bean casserole recipe is easily adapted if you’re cooking for less or more people.
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How to make this Sausage and Cannellini Bean Casserole
Ingredients
- 1 tbsp olive oil
- 8 pork sausages (see Tips)
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 1 carrot, peeled and finely chopped
- 400g tin chopped tomatoes
- 400ml chicken stock (made with half a stock cube or pot)
- 1 tsp smoked paprika
- salt and freshly ground black pepper
- 400g tin cannellini beans, drained and rinsed
- 100g sliced greens
- crusty bread…or homemade bread, to serve (optional)
Instructions
- Heat the oil in a large, lidded non-stick frying pan or flameproof casserole dish over a medium to high heat. Add the sausages and cook for 5 minutes, turning frequently, until browned all over. Remove from the pan and set aside on a plate.
- Add the onion, celery, garlic and carrot to the pan. Cook over a medium to high heat for 10 minutes until softened and lightly golden. Return the sausages to the pan along with the tinned tomatoes, stock and smoked paprika. Season lightly and stir. Bring to the boil, then reduce to a simmer for 20 minutes until the sauce has thickened slightly.
- Stir in the beans and greens, then cover and simmer for a further 5 minutes until the greens have softened. Spoon into bowls and grind over some black pepper to serve. Enjoy with some crusty bread…or homemade bread!
Freezing and defrosting guidelines:
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1 to 3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat: transfer to a suitable sized saucepan with lid and re-heat, covered, until piping hot on a medium to high heat (around 10 to 15 minutes).
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Sausage and Cannellini Bean Casserole
Equipment
Ingredients
- 1 tbsp olive oil
- 8 pork sausages (see Notes)
- 1 onion finely chopped
- 1 celery stick finely chopped
- 2 garlic cloves finely chopped
- 1 carrot peeled and finely chopped
- 400 g (14 oz) tin chopped tomatoes
- 400 ml (1 ¾ cups) chicken stock (made with half a stock cube or pot)
- 1 tsp smoked paprika
- salt and freshly ground black pepper
- 400 g (14 oz) tin cannellini beans drained and rinsed
- 100 g (3.5 oz) sliced greens
- crusty bread…or homemade bread, to serve (optional)
Instructions
- Heat the oil in a large, lidded non-stick frying pan or flameproof casserole dish over a medium to high heat. Add the sausages and cook for 5 minutes, turning frequently, until browned all over. Remove from the pan and set aside on a plate.
- Add the onion, celery, garlic and carrot to the pan. Cook over a medium to high heat for 10 minutes until softened and lightly golden. Return the sausages to the pan along with the tinned tomatoes, stock and smoked paprika. Season lightly and stir. Bring to the boil, then reduce to a simmer for 20 minutes until the sauce has thickened slightly.
- Stir in the beans and greens, then cover and simmer for a further 5 minutes until the greens have softened. Spoon into bowls and grind over some black pepper to serve. Enjoy with some crusty bread…or homemade bread!
Freezing and defrosting guidelines:
- Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1 to 3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat: transfer to a suitable sized saucepan with lid and re-heat, covered, until piping hot on a medium to high heat (around 10 to 15 minutes).
Notes
- This recipe can easily be made ahead in the morning and reheated for your evening meal, or frozen and eaten another day – see instructions below for freezing and reheating.
- Make it vegan using vegan sausages, or leave out the sausages altogether and enjoy delicious beans on toast!
- This sausage and cannellini bean casserole recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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