ITALIAN SAUSAGE AND BEAN CASSEROLE is an easy & delicious one-pot dinner that's pure comfort food!
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Italian sausage and bean casserole

Course Main Dish
Cuisine Italian
Servings 4
Calories 207kcal
Author Aubrey Cota


  • 1 lb 2 1/2 cups dried cannellini/white kidney beans
  • 4 fresh bay leaves
  • 1 tablespoon olive oil
  • 8 Sweet Italian sausages
  • 4 garlic cloves grated or finely chopped
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons tomato puree
  • 1 pound 4 Roma tomatoes chopped
  • 1/4 teaspoon red pepper flakes more if you like it spicier
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated black pepper


  • Add the beans to a large bowl and cover with 8 cups cold water. Cover with a towel for 8 hours to overnight.
  • After soaking, bring a large pan of 10 cups water to a boil, add 2 bay leaves and a sprig of rosemary. Bring to a simmer and cook, uncovered for 50 minutes or until tender. Making sure the water line stays well above the beans, add more water if needed.
  • Twenty minutes before the beans are done, heat a heavy pan with lid over medium heat and add the olive oil. Brown the sausages until brown on all sides, remove.
  • To the same pan, turn the heat to low and add garlic and rosemary, do not allow to brown.
  • Immediately stir in the tomato puree, tomatoes, red pepper flakes, salt, pepper and 2 bay leaves. Cover and simmer for 10 minutes.
  • After 10 minutes add the beans,and stir to mix well. Nestle the sausages into the beans and simmer for a further 10 minutes, covered.


Calories: 207kcal | Carbohydrates: 32g | Protein: 11g | Fat: 4g | Cholesterol: 1mg | Sodium: 321mg | Potassium: 775mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1035IU | Vitamin C: 19.3mg | Calcium: 56mg | Iron: 3.2mg