Sausage casserole with greens and beans

  • 5 mins to prepare. 30 mins to cook.
  • Serves 4
Tinned beans are a great staple to have in your kitchen. They are a fantastic alternative carbohydrate source to use in place of potatoes and pastas and work exceptionally well in soups and casseroles, as this easy and delicious sausage casserole shows.


  • 8 reduced salt and fat sausages
  • 1 x 400g tin of cannellini beans, drained
  • 1 x 400g tin of chopped tomatoes
  • 2 red onions
  • 8 celery stalks
  • 1 tbsp olive oil
  • 1 head of kale or other dark green cabbage, shredded
  • 2 cloves of garlic
  • 2 litres of lower salt vegetable stock

Each serving contains

  • Calories 384 19%
  • Sugar 9.1g 10%
  • Fat 14.4g 21%
  • Saturates 4.6g 18%
  • Salt 4g 67%

of your guideline daily amount


Grill the sausages, once browned, set aside to cool a little and then chop into bite-sized pieces.

Heat the oil in a saucepan over a moderate heat, add the prepared vegetables and cook for 1-2 minutes, stirring continuously.

Next add the garlic, tomatoes, sausages and stock. Bring to the boil, then reduce the heat and simmer uncovered for 15 minutes.

Drain and rinse the beans and stir into the casserole. Simmer for a further 5 minutes and serve.

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