As a family of five, make ahead meals really are helpful when life gets busy. Make the recipe one pot and I am eternally grateful. My Spicy Sausage Bean Casserole ticks both boxes. Bubbling away on the hob, or alternatively in the oven, it’s aroma fills the house with a warm spicy scent. Welcoming you home like a warm hug.
Before we get on with the recipe, I wanted to share my thoughts. Autumn, or Fall as it’s called in the States is my favourite season. Don’t get me wrong, I enjoy Summer, in fact, I like all the seasons. Much as the glorious, unending sunshine places like California offer, I simply love the change in seasons we enjoy here in England. Read Autumn The Most Beautiful Season.
While there is something about, at first, the almost subtle change in weather, usually towards the end of August/beginning of September where I live. The deep, deep green of the leaves on the trees, the rustle as the wind blows through the drying out leaves. Followed by the gorgeous change, through deepest red to fiery orange and a last nod to the daily lowering of the sun in the sky, as the leaves turn yellow. And confetti, like fluttering of the leaves on a blowy day. The ravages of an adorned tree, ripped overnight of its leafy covering, by a violent storm.
Sunshine is always welcome. Especiall on a clear, frosty, day. Also, there is something to be said though for darker, rain & wind filled days, snuggled up on the sofa, the smell of a spicy casserole, gently bubbling away in the oven. And puddings! A must, some may say essential, during the colder months.
Since first making this dish it has evolved to the final recipe given here. While most of the ingredients are relatively cheap, it is essential to use good quality sausages. Pale, flabby pink sausages will simply disintegrate during the long cooking process. Adding quality pork sausages adds to the overall flavour of the dish. Especially as one packet will feed up to six people.
You will need a large ( 4 litre) ovenproof casserole dish, or bigger if doubling the recipe to feed a crowd.
Recipe: Spicy Sausage Bean Casserole serves 4 – 6
1 Large Onion – chopped into small dice
1 Aubergine – chopped into 1/2″ cubes
450g/1lb Good Quality Sausages each sausage chopped into 4 pieces – I use Graig Farm Sausages
2 x 400g tin of chopped tomatoes
1 x 400g tin of baked beans
2 x 400g butter beans – strained & rinsed with cold water
4 individual bulbs of garlic – minced
1 chilli (or 1tsp chilli flakes) finely chopped
200mls of red wine I use Claret( or 100ml Port – any type except Tawny)
2 tbs tomato puree
1/2tsp Celery Seeds
3/4tsp Fennel Seeds
Handful of fresh parsley chopped and added after serving
Freshly Ground Black Pepper to season.
Note: Having made this dish many times, it has never needed the addition of salt.
Method: Preheat oven to 180C/160C fan, gas mark 4
- Place the onion, aubergine & sausages in the casserole dish & pour over the red wine or Port.
- Add both tins of tomatoes, then half fill each tin with cold water, swirl around so that you get all of the tomato juices left inside the tin and pour over the casserole.
- Next tip in the baked beans and swirl the tin with water as before, pouring into the dish, then add the rinsed butter beans.
- Add the tomato purée, minced garlic, chilli, celery seeds, fennel seeds and a good grinding of black pepper
- If needed add more cold water until all the ingredients are just covered with liquid. Making sure there is still a good inch between the liquid and the top of the casserole dish.
- Place the lid (or cover tightly with tin foil) on to the dish and place in the oven.
- Cook at 180C for 1/2 hour then reduce the heat to 140C/120C fan, gas mark 1.
- Leave to cook for 3 hours. Check and top up with recently boiled water so that the ingredients are just covered with liquid again.
- Clamp on the lid (or foil) and return to the oven for 2 more hours. You can repeat the liquid adding throughout the day, the longer this casserole cooks the better it tastes!
- The Spicy Sausage Bean Casserole will be cooked after 5 1/2 hours.
- Serve in bowls, sprinkled with freshly chopped parsley for fresh, grassy, Vitamin C filled flavour.
Finally sit and enjoy eating, chatting, and sharing the food with those you love. Most importantly remember to serve thick slices of bread, ready to dunk into the spicy juices.
Leftovers can be chilled, portioned into individual freezer bags and frozen for up to 3 months.
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Great memories are attached to making this meal, while in Devon on holiday. Cooking dinner for our hosts resulted in more people being added to the guest list during the day. Extra beans, tomatoes and wine added, we sat happily around their big oak table, enjoying good food and most importantly, great company. Friendships forged as conversation flowed. Most importantly, a feast to remember.
Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.
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