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Sausage and bean casserole

Enjoy this hearty dish either with sausage or the succulent taste of chicken thighs for a Provençal-style stew. You’ll need a casserole dish to start with, but once you’ve got that, the rest will just fall into place – a taste-driven place where comfort foods like this are always encouraged.

Serves 4 Total Time 1hr 5 mins


For the stew:

  • 12 sausages
  • 1 onion, peeled and cut into half moons
  • 2 celery sticks, thinly sliced
  • 3 bay leaves 
  • 3 tbsp extra virgin olive oil 
  • Handful of parsley, thyme & rosemary
  • 2 tins chopped tomatoes (400g each) 
  • 500ml chicken stock  
  • 2 tbsp sundried tomato paste

For the beans:  

  • 300g dried cannellini beans, soaked overnight 
  • 1 chicken stock cube
  • 3 garlic cloves
  • 20g bunch sage


  1. Preheat the oven to 180°C/160°C fan/Gas Mark 4.
  2. To cook the beans, place them in a saucepan and cover with cold water, adding  the stock cube, garlic and sage.
  3. Bring to the boil, then turn down to a simmer and cook for 45 minutes until tender. 
  4. While the beans are cooking, grill the sausages to colour all over and set aside.  
  5. In a casserole dish suitable to use on the hob, sauté the onions, celery and bay leaves in the olive oil for 5 mins. Tip the herbs in and cook for 2 mins. 
  6. Add  the tinned tomatoes, stock and sundried tomato paste, then bring to the boil.
  7. Add the sausages and beans, strained from the stock water. 
  8. Place the lid on the casserole dish and place in the oven for 40 mins, then it’s ready to serve.
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