Sausage and Bean Casserole

This hearty and comforting sausage and bean casserole is made with simple ingredients with minimal prep. Oven baked, it's a delicious family meal that can be made ahead of time. Cooked in a herb and tomato sauce and the leftovers are fantastic!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 503kcal

Author Slow The Cook Down

Ingredients

1 tablespoon oil
6 pork sausages
4 cloves garlic (minced)
2 onions (sliced)
1 can white kidney beans (cannellini) (19oz / 540ml)
1 can diced tomatoes (28oz / 796ml)
1 can tomato paste (5.2 oz / 156ml)
2 red bell peppers (diced)
1½ tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper

Instructions

Preheat the oven to 360F / 180c.
Heat the oil on a medium high heat, once hot add the sausages.
Brown the sausages on all sides, they do not need to be cooked through. Remove and set to one side.
Place the sliced onions and mince garlic into the same skillet and cook until the onions soften. Set to one side.
Drain and rinse your beans.
In a large casserole dish, add the cooked onions, beans, diced tomatoes, tomato paste, diced bell peppers, Italian seasoning and salt and pepper. Stir to combine.
Place the cooked sausages on top of the tomato mixture, and press them down slightly with your fingers.
Bake in the oven for 30 to 40 minutes until the sauce is bubbling and the sausages are cooked all the way through.

Notes

I used a 13.5 x 9.5 inch glass casserole dish for this recipe, and one like this will work well.
The sausages don't need to be cooked all the way through in the skillet, they just need to be browned.
If you are really short on time, you can skip browning the sausage and softening the onions and just add them straight to the casserole dish. I prefer doing these steps as it adds flavor and the skin of the sausages crisp up.
If making ahead of time, let the sausage and bean casserole cool completely before storing.

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