Back to Recipe Menu

Banger & bean casserole


  • Heat a little oil in a heavy-bottomed pot and gently sauté the onions, carrots and mushrooms until tender, stirring now and again.
  • Add the pancetta and cook to colour, before adding the red wine and cooking down a little. Then add the flour and cook until well combined, continually stirring.
  • Heat a little oil in a pan and brown the sausages all over, stirring now and again.
  • Then add the sausages to the pot (leaving any excess oil behind), together with the tomatoes, about 3 cups stock, the cannelini beans, a decent amount of salt, a little ground pepper, the bay leaves and olives. Stir well, turn the heat down and rapidly simmer for about 20 mins until the sausages are cooked and the sauce is thick and fragrant, adding more stock if needed.
  • Serve with a sprinkling of parsley on top and, if you like, mash, a simple green salad and good crusty bread on the side.


  • olive oil
  • 350 gm chopped onions
  • 2 medium carrots, chopped
  • 200 gm button mushrooms, quartered
  • 250 gm pancetta, diced
  • 1 cup red wine
  • 2 heaped tbsp plain flour
  • 1¼ kg mixture any sausages, cut into lengths
  • 2 cans diced tomatoes
  • 3-4 cups beef stock
  • 2 cans cannelini beans, drained & rinsed
  • sea salt & freshly ground pepper
  • 3 bay leaves about
  • 1 cup pitted black olives
  • 3-4 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm