This sausage and bean casserole is a simple, delicious dinner. It's hearty and satisfying, with savoury sausages, creamy butter beans, and fresh spinach. Perfect for busy weeknights.
You'll also love my slow cooker sausage casserole, easy sausage tray bake, and this 30-minute sausage pasta.
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⭐️ Why this recipe works
- Flavourful Sausages: Cumberland or Lincolnshire sausages add robust flavour, creating a hearty base for the casserole.
- Creamy Texture: The combination of crème fraîche and parmesan cheese provides a creamy, rich texture that enhances the dish.
- Nutritious Ingredients: Butter beans and baby spinach offer protein, fibre, and vitamins, making the casserole a nutritious dinner.
- Quick and Easy: This one-pot meal is simple to prepare and requires minimal cleanup, perfect for busy weeknights.
- Versatile: The recipe allows for substitutions and variations, accommodating different dietary preferences and ingredients on hand.
🧾 Ingredients overview
- Olive oil: Used for browning sausages and sautéing aromatics.
- Onion: Adds sweetness and depth to the casserole.
- Garlic: Provides aromatic flavor and enhances the overall taste.
- Thyme: Adds an earthy, herbaceous note to the dish.
- White wine: Optional ingredient for deglazing the pan and adding depth.
- Chicken stock: Creates a flavourful base for the casserole.
- Butter beans: Adds protein, fibre, and a creamy texture.
- Baby spinach: Adds colour, nutrients, and freshness.
- Cumberland or Lincolnshire sausages: Main protein source, providing flavour and heartiness.
- Lemon zest: Adds brightness and a hint of acidity.
- Breadcrumbs: Provides a crunchy topping.
- Crème fraîche or sour cream: Adds creaminess and tanginess.
- Parmesan: Adds umami and richness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy One Pot Sausage and Bean Casserole recipe step-by-step
- Brown the Sausages: In a heavy saucepan or cast iron pot, heat the olive oil over medium heat. Once hot, add the sausages and cook until golden brown on all sides. Remove the sausages and set aside.
- Sauté Aromatics: Add a little more olive oil to the pan if needed. Add the chopped onion, minced garlic, and thyme. Sauté for about 5 minutes, until the onions are soft.
- Deglaze and Simmer: Pour in the white wine, chicken stock, and butter beans. Bring to a simmer and cook for about 5 minutes to allow the alcohol to evaporate.
- Combine Ingredients: Add the spinach, crème fraîche, lemon zest, most of the breadcrumbs (reserving 2 tablespoons for topping), and parmesan cheese. Stir until the mixture is smooth and creamy.
- Finish Cooking: Return the sausages to the pot, nestling them into the casserole. Cover with a lid and cook for another 5 minutes to heat through.
- Top and Serve: Remove the lid, sprinkle the remaining breadcrumbs, extra parmesan, and a drizzle of olive oil on top. Serve hot, divided between bowls.
📖 Variations
- Sausages: Use chicken, turkey, or vegetarian sausages for a different flavor profile.
- Beans: Substitute butter beans with cannellini, kidney, or black beans.
- Greens: Replace spinach with kale or Swiss chard for a heartier texture.
- Crème fraîche: Use Greek yogurt or sour cream as a substitute.
- Breadcrumbs: Try panko or crushed crackers for a different crunch.
- Parmesan: Swap with Pecorino Romano or a dairy-free alternative.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Caramelise Onions: Sauté onions slowly to caramelise them for extra sweetness.
- Crispy Topping: Mix breadcrumbs with a bit of melted butter before topping for extra crispiness.
- Savoury Depth: Add a tablespoon of miso paste to the stock for a rich, savoury depth.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled casserole in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the casserole in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, place the casserole in a preheated 180°C (350°F) oven for 15-20 minutes or until heated through. Alternatively, reheat individual portions in the microwave.
❓Recipe FAQ's
Yes, you can prepare the casserole up to the final baking step, refrigerate, and then bake it just before serving.
Yes, you can substitute the wine with extra chicken stock or apple cider vinegar.
The casserole is ready when the sausages are fully cooked and the sauce has thickened to your liking.
Yes, you can use the sauté function for browning and then pressure cook on high for about 10 minutes, followed by a natural release.
Yes, it stores well and can be portioned out for meals throughout the week.
Looking for other sausage recipes like this? Try these:
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Easy One Pot Sausage and Bean Casserole
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2-4 cloves garlic, minced
- 1 teaspoon thyme leaves, fresh or dried
- 150 ml (¾ cups) white wine, optional
- 250 ml (1 cup) chicken stock , 1 stock cube dissolved in boiling water
- 400 g (14 oz) tin butter beans, drained and rinsed
- 300 g (4 cups) baby spinach, washed
- 6 Cumberland or Lincolnshire sausages
- Zest of 1 lemon
- 25 g (¼ cup) breadcrumbs made from stale bread or crackers
- 2 tablespoons crème fraîche or sour cream
- 20 g (¼ cup) parmesan, grated
Instructions
- Brown the Sausages: In a heavy saucepan or cast iron pot, heat the olive oil over medium heat. Once hot, add the sausages and cook until golden brown on all sides. Remove the sausages and set aside.
- Sauté Aromatics: Add a little more olive oil to the pan if needed. Add the chopped onion, minced garlic, and thyme. Sauté for about 5 minutes, until the onions are soft.
- Deglaze and Simmer: Pour in the white wine, chicken stock, and butter beans. Bring to a simmer and cook for about 5 minutes to allow the alcohol to evaporate.
- Combine Ingredients: Add the spinach, crème fraîche, lemon zest, most of the breadcrumbs (reserving 2 tablespoons for topping), and parmesan cheese. Stir until the mixture is smooth and creamy.
- Finish Cooking: Return the sausages to the pot, nestling them into the casserole. Cover with a lid and cook for another 5 minutes to heat through.
- Top and Serve: Remove the lid, sprinkle the remaining breadcrumbs, extra parmesan, and a drizzle of olive oil on top. Serve hot, divided between bowls.
Notes
- Herb Variations: Feel free to substitute thyme with rosemary or other herbs to suit your taste.
- Flavour Boost: Stirring roasted garlic into the beans during cooking can enhance the flavor.
- Cheese Upgrade: Adding some cheddar cheese will take this casserole to the next level.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Rebecca Broad
Was definitely a hit! I was slightly confused as to where/when the lemon zest went in as it states it in the picture and in the list of ingredients but not in the method that I could find so I just had to wing it and popped it in nearer the end. Still a great recipe though
Deborah Rainford
So happy it was a hit! Sorry about missing the lemon zest. Just updated the recipe to include it in the method. Thanks for catching that. And thank you so much for taking the time to leave a comment and a rating. It's so appreciated! 🙂