Slow-cooked sausage and bean casserole recipe

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If you've got a slow cooker, you'll love this sausage and bean casserole recipe. Simply combine the ingredients and cook for up to 8 hours for a deliciously easy family meal

Serves4
SkillEasy
Preparation Time20 mins
Cooking Time6 hours -8 (on low slow cooker setting)
Cost RangeCheap
Jessica Ransom's avatar
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If you've got a slow cooker, you'll love this sausage casserole with beans recipe. Simply combine the ingredients and cook for up to 8 hours for a deliciously easy family meal.

Read our tried and tested reviews of the best slow cookers.

Ingredients

  • 4 pork spare ribs
  • 4 thick beef or lamb sausages
  • 6 French shallots, peeled and chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 3–4 garlic cloves, chopped
  • 1⁄2 teaspoon paprika
  • 1 large rosemary sprig or 1 teaspoon dried rosemary
  • 2 tablespoons tomato paste (concentrated purée)
  • 400g tinned chopped tomatoes
  • 60ml white wine
  • 800g tinned white beans, such as cannellini, haricot or butter beans, drained and rinsed
  • 1 small handful flat-leaf parsley, chopped

WEIGHT CONVERTER

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Method

  1. Prepare spare ribs by removing the rind and excess fat. Cut each spare rib into three thick chunks. Cut the sausages in half.
  2. Put the ribs, sausages, shallots, carrot, celery and garlic in the slow cooker. Sprinkle over the paprika and tuck in the rosemary sprig (or sprinkle over the dried rosemary). Season with salt and freshly ground black pepper.
  3. Combine tomato paste with the tomatoes and wine and pour over the meat and vegetables. Stir in the white beans.
  4. Cook on low for 6–8 hours, or until the meat is tender. Remove the rosemary sprig and stir through the parsley. Serve with crusty bread.
Top Tip for making Slow-cooked sausage and bean casserole

Not got a slow cooker? We've got lots of oven-cooked sausage casserole recipes

Jessica Ransom
Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits. 

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