Looking for something delicious to cook? This hearty (and incredibly comforting) sausage and baked bean casserole is the perfect recipe for whipping up mid-week.
Use any pork-style sausage you have (we used a Toulouse style sausage, but a smoky pork sausage would work well here too), and grab those tins of baked beans from the cupboard to bring this flavoursome dish together.
Bonus points for this recipe as it's ready in under an hour, and only uses one pot so you can save on the washing up at the end too.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
575
Ingredients
1Tbsp.
vegetable oil
6
Toulouse style pork sausages
1
onion, chopped
300g mushrooms, thickly sliced
2
garlic cloves, crushed
2Tbsp.
worcestershire sauce
1Tbsp.
tomato puree
250ml
chicken stock
2 x 415 g tin baked beans
Small handful of fresh parsley leaves, chopped
Directions
Step 1
Heat the oil over a high heat in a large casserole dish and add the sausages. Brown all over, then lift out on to a plate.
Step 2
Add the onion and mushrooms to the empty casserole and fry for 5min or until golden and just beginning to soften. Stir in the garlic, Worcestershire sauce and tomato puree and cook for 30sec.
Step 3
Return the sausages to the pan, then pour in the stock. Bring to the boil, then simmer over a medium heat, stirring occasionally, for 20min, or until the liquid is thick and reduced.
Step 4
Stir in the beans and cook for a few more min to heat through. Season to taste. Stir through the parsley and serve with crusty bread.
GH TIPS:
The Worcestershire sauce adds a lovely hit of umami and add richness to this speedy casserole but if you don't have any, you could substitute with soy sauce. Taste regularly to make sure you're happy with the flavour.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
