Smokey Sausage and Bean Casserole


  • 1 tablespoon olive oil
  • 12 small smokey pork sausages or breakfast sausages
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1 carrot diced
  • 1 celery rib diced
  • 1 15 oz. canned chopped Italian plum tomatoes
  • 1 teaspoon paprika
  • 2 tablespoons maple syrup
  • 2 sprigs thyme
  • 1 15 oz. can cannellini beans drained
  • toasted sourdough bread for serving


  1. Preheat oven to 375 degrees. Heat olive oil in an oven proof Dutch oven, add sausages and cook until evenly browned, remove and set aside. To Dutch oven add onion, garlic, carrot and celery and saute for 5 minutes. Add remaining ingredients, sausages and 2 cups of water to Dutch oven. Bring to a boil and put on middle rack in preheated oven and bake for 45-60 minutes, until thickened. Ladle generous portions onto toasted sourdough slices. To finish give a quick drizzle of olive oil and a few small leaves of fresh thyme.