Sausage Bean Casserole with Leftovers!

This sausage bean casserole is a very delicious way to use up sausages and any beans that you need to use up. We used black beans for this which turned the liquid quite brown so it can be replaced for aesthetic reasons.

In this recipe we use dried finger chillies- you can find our recipe for them here.

Image gallery of steps

Flour is used in this recipe to add thickness to the casserole to stop it from being too liquidy. You could alternatively use cornstarch instead in the mix. Alternatively, you can omit the dried finger chillies if you don’t like the spiciness.

Sausage Bean Casserole Recipe

sausage bean casserole

Sausage Bean Casserole

Josh N.
Prep Time 25 mins
Cook Time 2 hrs
Total Time 2 hrs 25 mins
Course Main Course
Cuisine British


  • 3 medium red onions
  • 3 celery
  • 6 sausages
  • 4 tbsp black beans (cooked)
  • 1 large carrots
  • 1 garlic
  • 300 ml stock liquid
  • 1 canned tomatoes
  • 5 tbsp flour
  • 9 dried finger chillies


  • Preheat oven to 180 C fan on
  • Add the black beans to the casserole dish!
  • Cut up the onions then brown them evenly then add them to the casserole dish, do the same with the carrots, garlic and celery.
  • Cut the finger chillies into the casserole dish.
  • Add the stock then cut the sausages then flour them. Add the flour, chopped tomatoes and sausages to the dish then mix everything.
  • Cover the dish then place in oven for an hour and a half; remove for the last 30 minutes.
  • Take out of the oven then leave for 2 hours to cool. Then eat.
Keyword bean, black beans, casserole, celery, hearty, sausage, tasty


We hope you enjoy this sausage bean casserole! We have a few other casseroles which you might want to try.

  • Spicy bean casserole– this spicy casserole uses chilli and meat and creates a sensation that you want to come back to! Perfectly thick and filling- you must try it out!
  • Chipolata casserole– got any chipolatas? Well, this recipe might be for you! All the herbs and spices bring this casserole to another level! Why don’t you try it out next time!

If you prefer the video format for recipes- we have a YouTube channel. On the channel, we create a lot of quick-paced recipe sum ups! We hope you enjoy the channel. Therefore if you have feedback on the recipe make sure to send them in the comments!

Dried Finger Chillies

Drying vegetables, fruits and chilli help to preserve them for a much longer time. In this post, we will be going through the process of dried finger chillies! They get much hotter when dried and the flavour deepens much more.

If you’re looking to dry other vegetables- here’s a list as of the 9th of April of dried vegetables, fruit and herbs:

Dried flat mushrooms- when drying mushrooms it really intensifies the flavour and adds a whole new level! It creates a much more delicious umami for any dish!

Dried Finger Chillies Recipe

dried finger chillies
Look at those finger chillies! They’re going to definitely have a much stronger punch!
Finger chillies

Dried Finger Chillies

Josh N.
Cook Time 4 hrs
Total Time 4 hrs
Course Ingredient
Cuisine Vegetarian


  • any finger chillies


  • Preheat oven to 50-75 C Fan on
    Finger chillies
  • Put finger chillies on a tray then place in oven
    dried finger chillies
  • If not dried in 4 hours; leave for more hours while coming back every hour to check until its dried. If dried take out of the oven


Keyword chili, chillies, dried, hot, ingredient, vegetable


If you enjoyed this recipe; would you like to check out our YouTube channel to see video versions of our recipes! If you want us to create a certain recipe or recommend us anything please do tell us down in the comments of this blog!

You can also replicate this recipe with other chillies! Do note that some chillies will get surprisingly much hotter than expected depending on its Scoville rating! If you’re doing this recipe with 50 C fan on and it’s not drying fast- you can set it to 75 C however it may burn the chillies.

Casserole: Spicy bean and meat recipe

This casserole is a very spicy but delicious eat! You can add more spices if you want to enhance the flavour. The casserole utilizes canned food to make it cheaper to cook. You can also use any type of beans or meat. Really, the flavour is controlled mostly by how strong the stock is. You can see a shorter version here.

Meats for the casserole.

Often I would suggest using sausage or any meat that cooks quite quickly; if you’re using other meat though- make sure to put a thermometer through the dish if you’re taking it out and make sure that it’s around 75-90 Celsius.

If you’re not wanting to have it too spicy and want a light one, I did a chipolata variation. All you would need to do is to remove the cayenne chilli powder!


You can substitute the mixed beans with really any bean you want. You can use other flours as well- though some are better than others. Cornflour is always the best for thickening- but make sure to use less if you use a strong thickener.

You can also substitute any of the vegetables for anything you want. The great thing with casseroles is that you can customize them however you want!

Topping the casserole

You can apply toppings onto the casserole; I used paprika for this one. You could add any powder to melt into it after it’s straight out of the oven. I would try garlic powder next time I create this dish again. Then again, feel free to mix and match different flavours! Experimentation is the key to finding new recipes and favourite flavours!

spicy bean and meat casserole
It was absolutely delicious! You should try it!
spicy bean casserole

Spicy Bean and Meat Casserole

Josh N.
Prep Time 1 hr
Cook Time 2 hrs
Total Time 3 hrs
Course Main Course
Cuisine British
Servings 4


  • 1 can mushrooms
  • 1 can mixed beans
  • 500 (or 1l) ml stock liquid
  • 2 red onions
  • 1 whole garlic
  • 4 celery sticks
  • 4 chili peppers
  • 1 tbsp paprika
  • 1 tsp turmeric
  • 1 tbsp parsley
  • 1 tbsp thyme
  • 2 cans chopped tomato
  • 100-200 grams grated cheese
  • 400 grams any evenly chopped meat
  • variable flour for use to cover the meat to add thickness to the casserole. If you don't use meat- just add flour to the casserole instead and mix thoroughly.


For the stock

  • If you're creating the stock from scratch- put any vegetable cuttings into a pot of water (make sure to wash them first) then boil for half an hour.
    You may leave the stock step after you've browned all the vegetables- to use those cuttings before popping the casserole in the oven.
    DONT DISPOSE OF THE CANNED LIQUID- put it into the stock water as well! It has so many nutrients inside of it! If you don't want it too liquidy- make sure to reduce it.


  • Preheat oven to 180C fan.
  • Chop the red onions into slices along with the garlic.
  • Brown the red onions and garlic, slice the celery and peppers.
  • Brown the celeries and peppers- add all the browned vegetables to the casserole dish.
  • Add all of the herbs and spices to the casserole dish then mix together to evenly distribute.
  • Add the canned tomato- then mix again, Cover the meat with flour then add it to the casserole dish.
  • Mix again then add the cheese as the topping then pop into the oven for around an hour thirty to two hours.
  • Leave to cool for around an hour to two.
  • (optional) add paprika to the top of the casserole.


Keyword bean, beans, casserole, meat, spicy

We hope that you enjoyed the recipe a lot! If you have any feedback or ratings on the recipe please do send them!