When the weather turns colder, there’s nothing we love more than cosy food.

Delicious Magazine’s sausage and bean casserole is the definition of cosy food. Full of rich flavour and warmth, it’s the ultimate weekend dish for you or all the family. Scrumptious to taste and easy to make, this recipe makes enough for 4 mouths. Turn up your autumn cooking with this.


  • 1 portion tomato sauce, or 1 litre pasta sauce
  • 2 tbsp olive oil
  • 8 herby sausages
  • 200ml red wine
  • Large handful fresh flatleaf parsley, chopped, plus extra to serve
  • 400g can butter beans, drained and rinsed


  1. Place the tomato sauce in a big freezer bag or sealable plastic container. Heat the oil in a frying pan over a medium heat and fry the sausages for 10 minutes until browned all over.
  2. Add the red wine and parsley and bubble until reduced by two-thirds, then add to the sauce with the butter beans. Make sure the sausages are covered by the sauce. Allow to cool, then seal and freeze for up to 2 months.
  3. Defrost in the fridge overnight, then place in a saucepan, cover and bring to a simmer. Cook for 10-12 minutes until piping hot. Garnish with chopped parsley and serve with crusty bread or baked potatoes.