Sausage and bean casserole

  • for 4 people
  • Takes 5 minutes to make, 35-40 minutes to cook, plus freezing and defrosting
  • Easy
Use the Ultimate tomato sauce recipe as a base for this casserole. You can freeze this recipe.

Nutritional info per serving

Per serving: 744kcals, 54.7g fat (13.7g saturated), 20.1g protein, 36.5g carbs, 18.6g sugar, 3.2g salt

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1 portion Ultimate tomato sauce
2 tbsp olive oil
8 herby sausages
200ml red wine
Large handful fresh flatleaf parsley, chopped, plus extra to serve
400g can butter beans, drained and rinsed


1. Place the tomato sauce in a big freezer bag or sealable plastic container. Heat the oil in a frying pan over a medium heat and fry the sausages for 10 minutes until browned all over.
2. Add the red wine and parsley and bubble until reduced by two-thirds, then add to the sauce with the butter beans. Make sure the sausages are covered by the sauce. Allow to cool, then seal and freeze for up to 2 months.
3. Defrost in the fridge overnight, then place in a saucepan, cover and bring to a simmer. Cook for 10-12 minutes until piping hot. Garnish with chopped parsley and serve with crusty bread or baked potatoes.

  • Use the Ultimate tomato sauce recipe as a base for this casserole.

From September 2009

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