This Sausage, Red Wine and Butter Bean Casserole is such an easy and delicious midweek meal. It’s also quick to make, family friendly and very versatile.
The lovely thing about this casserole is that the sausages cook in the tomato and wine sauce, flavouring the sauce beautifully. Because of this, I don’t bother adding any other flavourings to the sauce, apart from some onion, garlic and a little parsley at the end. In fact if you don’t have any red wine to hand, or you’d rather not cook with alcohol, this casserole tastes nice even without the wine. (Astonishing, I know!) If you do want to add a little more flavour, a small amount of fennel seeds and chilli flakes would work well here – try half a teaspoon of each, added in with the garlic.
I like to chop the sausages into pieces. I think it looks nicer and sort of feels like you are getting more, but this dish will work fine if you want to keep the sausages whole. This casserole is also fab done with leftover cooked sausages (if that ever happens in your house!) – chop them up and add them in just before the tinned tomatoes. Quorn sausages work fine here too, if you want to make this veggie – just follow the recipe below, but use Quorn sausages instead of meat ones.
If butter beans aren’t your thing this would work just as well with cannellini beans, chickpeas or kidney beans, or any other bean you like (though probably not baked beans!). You could also play about with what herbs you put in. I add a little parsley, but this would work well with basil, oregano, rosemary or thyme too…or even a mixture!
This casserole goes well with a glass of Chianti or Merlot. A Cotes du Rhone would also work well. Tip a small glass into the stew and the rest is for you (and your friends and family, obviously!) 🙂
This casserole is such great comfort food, so I have paired it with buttery mashed potato and a green vegetable for maximum comfort value, but it would also go very well with rice or crusty French bread to mop up all those delicious juices. You could even stir it into pasta if you fancied.
If you like this Sausage, Red Wine and Butter Bean Casserole…
… you might like:
- Easy One Pot Sausage Casserole
- Easy Quorn Sausage Casserole
- Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole
Sausage, Red Wine and Butter Bean Casserole
- 2 tablespoons olive oil
- 1 red or white onion diced
- 8 good sized sausages each chopped into 4 chunks
- 2 garlic cloves chopped finely or crushed
- 400 g tin tomatoes
- 100 ml red wine or water
- 400 g tin butter beans
- Salt and pepper
- 2 tablespoons parsley chopped (plus extra for sprinkling)
- Mash and a green vegetable to serve
- Drizzle 2 tablespoons of olive oil into a deep sided frying pan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
- Add the sausage pieces and turn up the heat. Fry for 2-3 minutes until they have some colour on them.
- Add in the garlic, lower the heat and fry for 1 more minute. Then add in the tinned tomatoes and red wine (if using) plus some salt and pepper. Bring to the boil, then turn down and allow to simmer for 10 minutes.
- Use this time to cook your accompaniments: mashed potatoes, rice or pasta, plus whatever veg you are doing.
- After 10 minutes add in 1 drained tin of butterbeans. Cook for a further 5 minutes. Then add in 2 tablespoons of chopped parsley.
- Serve with mashed potatoes, rice or pasta and green vegetables or just with crusty bread and a glass of whatever red wine you used in cooking. Sprinkle over some extra parsley as a garnish.