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  • Kate Evans

Mixed Bean and Sausage Casserole

This a great family budget recipe and perfect for COVID-19 lockdown. It is also a lovely hearty recipe and great served with crusty bread rolls or a baguette. I hope you enjoy it!

Serves 4 people

1 tsb spoon of cayenne pepper

1 Stick of Celery

800g of chopped or tinned tomatoes

4 garlic cloves

1 Portion of soda bread

100ml chicken stock

1 tsb spoon of olive oil

1 medium onion

1 tsb of paprika

3 mixed pepper finely chopped

1 pinch of salt

1 pinch of pepper

1 sprig of fresh rosemary (or dried)

1 tbs of fresh thyme

8 sausages

400mg of white beans

150ml white whine


  1. Heat the olive oil in a large heavy-based pot set over a medium heat. Add the onion and cook for about 4 minutes, until soft. Add the sausages and cook for a further 5 minutes, then add the peppers, celery, garlic, thyme, paprika and cayenne pepper and cook for 5 minutes more. 

  2. Pour in the white wine and reduce by half. Add the chopped tomatoes and stock and almost bring to the boil, then reduce the heat and simmer for 30 minutes. Add the beans and cook for a further 8 minutes. Taste to check the seasoning and adjust if required. Garnish with a sprig of rosemary and serve with gluten-free soda bread.

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