Sausage and white bean hotpot

Sausage and white bean hotpot


Serves 4


  • 1 tbsp olive oil
  • 8 good quality sausages
  • 1 brown onion, sliced
  • 2 cloves garlic, crushed
  • 1 red capsicum, sliced
  • 1 tbsp tomato paste
  • 2 x 400g tins diced tomatoes
  • 1 x 400g tin cannellini beans, drained and rinsed
  • 1/2 bunch thyme
  • 1 bay leaf
  • 2 zucchinis, sliced


Heat oven to 200å¡C (180å¡C fan-forced).

Heat 1 teaspoon of oil in a heavy-based casserole or lidded frypan and brown sausages well all over. Remove to a plate and wipe out the pan with some absorbent paper.

Heat remaining oil and saute onions for 5-6 minutes until soft. Add garlic and capsicums and cook, stirring, for 2 minutes. Add tomato paste and cook for a further minute, then add tomatoes and a tin of water, along with the beans and herbs.

Return sausages, pushing them into the sauce, cover with a lid and place casserole in the oven. Cook for 25-30 minutes, adding zucchini for the last 8 minutes.

Serve with mashed potato, pasta or some crusty bread.

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Serving Suggestions


  • Any leftover sauce would be delicious piled onto some toasted sourdough for lunch the next day.
  • Alternate with butter beans, borlotti beans or kidney beans in place of the cannellini beans.
  • Recipe by Greer Worsley, who blogs atåÊTypically Red.

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