I love this recipe because it’s quick, budget-friendly, and family-approved. The combination of tender sausages, sweet baked beans, and earthy spring greens makes for a meal that feels both comforting and wholesome. I also appreciate that it’s a freezer-friendly dish, so I can make extra and save it for another day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp olive oil 2 onions, finely sliced 1 large garlic clove, finely chopped 8 sausages 400g tin chopped tomatoes 2 tsp Dijon mustard ½ chicken or vegetable stock cube, made up to 175ml 420g tin baked beans 100g spring greens, sliced, thick stems discarded mashed potato, to serve (optional)
Directions
I start by heating half the olive oil in a large lidded saucepan over medium heat. I add the sliced onions and fry them for about 6 minutes until softened. Then, I stir in the chopped garlic and cook for another 2 minutes before transferring everything to a plate.
I increase the heat to medium-high, add the remaining oil, and cook the sausages for 5 minutes, turning occasionally until browned all over.
I return the onion and garlic mixture to the pan, then stir in the chopped tomatoes and Dijon mustard. I pour in the prepared stock, season with black pepper, and let it simmer for about 10 minutes, adding the baked beans after 5 minutes.
Finally, I stir through the spring greens, cover the pan, and cook for another 4–5 minutes until the sausages are cooked through and the greens are tender. I like serving it hot with a generous spoonful of mashed potato on the side.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prepare and 35 minutes to cook, making the total time approximately 40 minutes. Each serving provides around 402 calories.
Variations
I sometimes swap the sausages for chicken or plant-based ones for a lighter or vegetarian option. If I don’t have chopped tomatoes, I use a tin of plum tomatoes and chop them myself. I also like adding a pinch of smoked paprika or chili flakes for a bit of heat.
Storage/Reheating
I store any leftover stew in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove until piping hot. This stew also freezes beautifully—after cooling, I freeze it in portions and reheat directly from frozen or after defrosting overnight in the fridge.
FAQs
How can I make this stew vegetarian?
I replace the sausages with my favorite plant-based ones and use vegetable stock instead of chicken stock.
Can I use fresh sausages instead of frozen ones?
Yes, I use fresh sausages by browning them in the pan as usual; they may just cook a little faster.
Can I make this stew in advance?
Absolutely. I often cook it earlier in the day and reheat it gently before serving—it tastes even better as the flavors develop.
What sides go best with this dish?
I love serving it with mashed potatoes, but crusty bread, rice, or even couscous work perfectly.
How do I thicken the stew?
If I want a thicker consistency, I simmer it uncovered for a few extra minutes until the sauce reduces.
Can I add extra vegetables?
Definitely! I sometimes toss in carrots, peppers, or courgettes for extra texture and nutrients.
Is this recipe suitable for freezing?
Yes, it’s fully freezable. I let it cool completely before transferring to freezer-safe containers.
How long does it keep in the fridge?
It keeps well for up to 3 days when stored in an airtight container.
Can I use a different type of mustard?
Yes, wholegrain or English mustard also works well, though it slightly changes the flavor.
What kind of beans can I use instead of baked beans?
If I’m out of baked beans, I use cannellini or butter beans and add a spoonful of tomato puree for extra richness.
Conclusion
I love how simple and satisfying this sausage and bean stew is. It’s a comforting meal that comes together quickly with ingredients I usually have on hand. Whether I’m feeding the family or prepping ahead for the week, this dish always delivers warmth, flavor, and plenty of smiles around the table.
A hearty and comforting sausage and bean stew made with everyday ingredients like baked beans, sausages, and tomatoes. Perfect for busy weeknights, this dish is flavorful, filling, and ready in about 40 minutes.
Ingredients
1 tbsp olive oil
2 onions, finely sliced
1 large garlic clove, finely chopped
8 sausages
400g tin chopped tomatoes
2 tsp Dijon mustard
½ chicken or vegetable stock cube, made up to 175ml
420g tin baked beans
100g spring greens, sliced (thick stems discarded)
Mashed potato, to serve (optional)
Instructions
Heat half the olive oil in a large lidded saucepan over medium heat. Add the sliced onions and fry for about 6 minutes until softened.
Stir in the chopped garlic and cook for another 2 minutes. Transfer the onions and garlic to a plate.
Increase the heat to medium-high, add the remaining oil, and cook the sausages for 5 minutes, turning occasionally until browned all over.
Return the onion and garlic mixture to the pan. Stir in the chopped tomatoes and Dijon mustard, then pour in the prepared stock and season with black pepper.
Simmer for about 10 minutes, adding the baked beans after 5 minutes.
Stir through the spring greens, cover, and cook for another 4–5 minutes until the sausages are cooked through and the greens are tender.
Serve hot with mashed potato or your favorite side.
Notes
Use plant-based sausages and vegetable stock for a vegetarian version.
Add a pinch of smoked paprika or chili flakes for extra heat.
Freezes well for up to 3 months; reheat gently until piping hot.
Store leftovers in the fridge for up to 3 days in an airtight container.
Thicken by simmering uncovered for a few extra minutes.
