Hearty Sausage and 3-Bean Casserole

This hearty casserole features sausages and beans. You can use chorizo-style chipolatas, perhaps pinching and twisting them, and then cutting them in half, so you get smaller pieces. Also in this dish you have 3 types of beans – flageolet, butterbeans and kidney beans. The sauce is made with passata, which is cooked strained tomatoes, as well as balsamic vinegar, brown sugar and dark treacle to add a rich and earthy sweetness, garlic for an aromatic accent, and onion and corn (frozen or canned) to finish it off perfectly.

This is the kind of dish that is lovely served with crusty bread, and you can use the bread to soak up all the lovely juices. It is your choice whether you want to make this one the stove or in the oven. Either way would work. Some people find they cannot get their stovetop burners low enough so rather than risk burning this, you might want to use the oven, and it will take about 30 or 40 minutes to bake in there.

Enjoy this for lunch or dinner. It is hot and hearty, but not only for the winter months. Whenever you are in the mood for Italian food and you want to combine meat, vegetables and aromatic flavors, consider this dish, because it is really nice. It is chunkier and heartier than a soup, but there is plenty of liquid, so serve it in bowls not on plates. The rich caramelized sauce is one of the best things about this wonderful casserole, and you will find the flavors perfectly balanced.

Hearty Sausage and 3-Bean Casserole
Summary: Chipolata sausages blend with a trio of beans and wonderful caramelized sauce, to offer a dish which boasts a rich, earthy taste, and guarantees delicious flavor sensations in every mouthful.
Cuisine: Italian
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 10½ oz chorizo-style chipolata sausages
  • 1 tablespoon vegetable oil
  • 1 crushed garlic clove
  • 1 sliced red onion
  • ½ sliced red bell pepper
  • 1 tablespoon balsamic vinegar
  • 14 oz can red kidney beans
  • 14 oz can butter beans
  • 14 oz can flageolet beans
  • 2 tablespoons dark brown sugar
  • 1 tablespoon black treacle
  • 1 pint passata (cooked, strained tomatoes)
  • 7 oz can corn kernels
  • Chopped fresh parsley, for garnish
  1. Heat the oil in a pot over a medium heat.
  2. Add the sausages, garlic and onion, and gently cook them until the sausages start to brown.
  3. Drain and rinse the corn kernels and beans.
  4. Stir the corn and beans into the sausage mixture.
  5. Stir in all the other ingredients except the parsley.
  6. Simmer for 30 minutes.
  7. Alternatively, you can bake the dish for 35 minutes in an oven preheated to 375 degrees F.
  8. Sprinkle the parsley on top and serve.

Photo Description:

This casserole is so simple to make, and if you are in the mood for a bowl full of hearty, rich and earthy flavors, this is the dish for you. The sausage and beans are the main ingredients here, along with passata, which is strained, cooked tomatoes. You can get passata in a can or jar. Other ingredients in this include garlic, corn and balsamic vinegar, and the Italian flavor is evident. As the picture shows, this is a colorful and appealing dish. The grownups will find it very flavorful while the kids will love the sweetness so much they will even eat the veggies without batting an eyelid. This is a winning dish and the flavor is so smooth and rich. You cannot fail to fall in love with this.


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