Sausage, Bean, Pepper and Tomato Casserole Recipe

This is perfect for this cooler weather we have been having. I think the peppers and beans lighten it up a bit rather than root vegetables. I also love a one pot dinner mid-week as it makes life and washing up so much easier. You can use any flavoured sausage and the cooking chorizo really add a bit of kick. This is a cheap dinner that feeds the whole family. Recipe adapted from BBC Goodfood.

Ingredients (serves 4)

  • 1 tbsp olive or rapeseed oil
  • 1 shallot, finely chopped
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 3 fat garlic cloves, finely chopped
  • 6 cooking chorizo sausages (about 200g)
  • 6 flavoured pork sausages
  • 1½ tsp sweet smoked paprika
  • ½ tsp ground cumin
  • 1 tbsp dried thyme
  • 1/2 tsp tumeric
  • 125ml white wine
  • 2 x 400g tins chopped tomatoes
  • 1 chicken stock cube
  • 1 x 400g tin black eye or borlotti beans, drained and rinsed


  1. Heat the olive or rapeseed oil in a large heavy-based pan. Add the shallots and cook gently for 2 minutes. Add the  peppers and cook for a further 5 mins.

  2. Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released. If pan seems dry add a splash of water to loosen.

  3. Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes and bring to a simmer. Crumble in the stock cube and stir in.

  4. Cook for 40 minutes with a lid on. Stir in the beans and cook for a further five minutes. Season to taste and serve. Enjoy.

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