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Hearty Bean and Sausage Casserole Recipe


This is a warm, filling dish with beans, sausage, and veggies. It's baked until bubbly and topped with crunchy bread pieces. It's perfect for dinner and easy to make!


1 Spicy Andouille Sausage
3 Italian Sausages
1 Large Onion
3 Cloves of Garlic
1 Green Bell Pepper
1 Can (400 g) of White Beans
1 Can (400 g) of Kidney Beans
1 Tsp Thyme
1 Tsp Smoked Paprika
2 Vegetable Stock Cubes (200 ml)
1 French Baguette
1 Bunch of Cilantro
150 g Sour Cream
2 Tbsp Olive Oil
Salt and Pepper to taste


Preheat your oven to 180°C/356°F.
Slice the Andouille sausage and remove the Italian sausage meat from its casing, then form into small balls.
Heat 1 tablespoon of olive oil in a pan and cook the sausage pieces and balls until browned.
Dice the onion, mince the garlic, and chop the green bell pepper, then add them to the pan with the sausages.
Stir in the thyme and smoked paprika, cooking for another minute.
Rinse and drain the white and kidney beans, then add them to the pan.
Dissolve the vegetable stock cubes in 200ml of boiling water and pour into the pan.
Chop the cilantro, reserving some for garnish, and stir the rest into the pan. Season with salt and pepper, then let the mixture simmer for 5 minutes.
Cut the French baguette into slices, then tear into small pieces to create croutons. Scatter them over the sausage and bean mixture.
Drizzle the remaining tablespoon of olive oil over the croutons, then season with a bit more salt and pepper.
Bake in the preheated oven for 25 minutes until the top is golden and crispy.
Serve the casserole with dollops of sour cream and a sprinkle of the reserved cilantro.

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