Tomato, bean and sausage casserole

Tomato, bean and sausage casserole


2 people made this

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

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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