Boston Beans and Sausage Casserole

Prep 10 mins
Cook 1 hr 10 mins
Serves 6

This firesome one-pot wonder offers a veggie take on the old American classic! Throw it back to the Wild West with Cauldron’s hearty Lincolnshire Sausages and earthy cannellini beans, all fired up with spicy chipotle and smoky paprika. Perfect for sharing with friends around a roaring campfire or your kitchen table, it delivers on flavour time after time!

Vegetarian Lincolnshire Sausages Find out more


1 pack Cauldron Sausages, left whole
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
4 tsp chipotle paste
1/2 tsp smoked paprika
1/2 tsp each salt and pepper
2 cans (each 400g) cannellini beans, drained and rinsed
750 ml passata
50 g brown sugar
3 tbsp black treacle
1 tbsp Dijon mustard
1 tbsp cider vinegar
1 loaf crusty bread, for serving


  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the oil in a large ovenproof dish set over a low heat on the hob. Cook the onion, garlic, chipotle paste, smoked paprika, salt and pepper for 5 to 10 minutes or until softened.
  2. Stir in the beans, passata, brown sugar, 60 ml water, treacle, mustard and vinegar. Bring to the boil, cover and transfer to the oven for 40 minutes or until bubbling and beginning to thicken.
  3. Stir in the sausages and cook for 15 to 20 minutes, or until the sausages are cooked through.
  4. Serve with fresh crusty bread.

Chef's tip

Also delicious with served soda bread or cornbread!