Tomato, bean and sausage casserole

    1 hour 10 min

    This tomato, bean and sausage casserole is a great autumn or winter warmer. This recipe serves four.

    4 people made this

    Serves: 4 

    • 6 large sausages
    • 1 large onion, chopped
    • 3 to 4 rashers bacon, chopped
    • 1 1/2 peppers, sliced into strips
    • 1 clove garlic, crushed
    • 1 tin chopped tomatoes
    • 1 small tin baked beans
    • 4 tablespoons tomato ketchup
    • several shakes of Worcester sauce
    • salt and pepper, to taste
    • 100 to 150ml water
    • 1 tin kidney or borlotti beans
    • 6 to 8 button mushrooms, diced

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Thoroughly cook the sausages, turning frequently, under a medium grill until no longer pink in the centre, about 25 minutes. Remove from the heat and cut each sausage into four pieces; set aside.
    2. Whilst the sausages cook, sauté the onions and bacon in a saucepan till the onions are golden and tender, about 6 to 8 minutes. Add the peppers and garlic and cook for a few more minutes. Add the tomatoes, baked beans, ketchup, Worcester sauce and season. Pour in enough water to loosen everything, about 100 to 150ml and give a good stir. Bring to the boil then reduce the heat and simmer to heat everything through.
    3. Add the kidney beans, mushrooms and the sausages then simmer for 5 to 10 minutes to make sure the flavours come through and to allow the sauce to thicken. Alternatively leave covered in a low oven for up to an hour (may need extra liquid).

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