Italian Sausage and Bean Casserole is a delicious, hearty, and comforting one-pan dish that your family will love time and time again. Ready in just 30 minutes on the stovetop, this meal pairs perfectly with crusty bread for soaking up all the flavorful goodness.
INGREDIENTS
- 2 tablespoons olive oil
- 8 sweet or spicy Italian sausages
- 1 cup (128 grams) yellow onion, finely chopped
- 3 garlic cloves, grated or finely chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons tomato paste
- 1/2 cup (118 ml) red wine (substitute chicken stock for children)
- Small pinch red pepper flakes, adjust for desired spiciness
- 3 cups (24 ounces/700 grams) canned diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated black pepper
- 30 ounces (878 grams) canned cannellini or white kidney beans, drained (or dried beans for slow cooker version)
INSTRUCTIONS
Stovetop Method:
- Heat olive oil in a braising pan or high-sided skillet over medium heat. Brown the sausages for about 3 minutes per side until golden (they don’t need to be fully cooked). Remove the sausages from the pan.
- In the same pan, add onions (add more oil if necessary) and cook until softened. Stir in garlic and rosemary, cooking for 1 minute—avoid browning. Add tomato paste and red pepper flakes, mixing well. Pour in the wine, stirring to combine and scrape any browned bits from the bottom of the pan.
- Add the diced tomatoes, salt, and pepper. Cover and simmer for 10 minutes until the tomatoes break down and become saucy.
- Stir in the beans and nestle the sausages into the mixture. Cover and simmer for an additional 10 minutes.
Slow Cooker Method:
- Soak dried beans overnight in water. Brown the sausages as described in step 1 of the stovetop method.
- Transfer everything into the slow cooker, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
Notes: For the slow cooker version, use dried beans as canned beans will break apart during the long cooking process. Be sure to soak the beans overnight before starting.
