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.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
575
Ingredients
1 Tbsp. vegetable oil
6 Toulouse style pork sausages
1 onion, chopped
300g mushrooms, thickly sliced
2 garlic cloves, crushed
2 Tbsp. worcestershire sauce
1 Tbsp. tomato puree
250 ml 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
