Boston baked bean and sausage casserole

The Assembley House shows us how to make a proper winter warmer for dinner (a cowboy classic).

Boston baked bean and sausage casserole

Serves 4


  • 8 of your favourite sausages
  • 250g dry cured streaky bacon
  • 1 tsp vegetable oil
  • 1 large onion
  • 1 tsp smoked garlic
  • 2 cloves garlic
  • 2 sticks celery
  • 2 red peppers
  • 12 cherry tomatoes
  • 2 corn cobs, shaved into chunks
  • 1 200g tin cannellini (or baked) beans
  • 1 dessertspoon tomato puree
  • 1 200g chopped plum tomatoes
  • picked fresh thyme (or dried)
  • 1 tsp Colman’s English mustard
  • 250ml chicken stock
  • Parsley to serve


Pre-heat the oven to 180C/gas mark 4

  1. Cut the smoked streaky bacon into chunks. I’m using the award-winning beer and treacle cured bacon from Pepperell of Harleston.
  2. Snip the sausages.
  3. Heat the casserole or heavy pan. Fry the bacon and the sausages in a minimum of oil until nicely coloured. Brown the bacon.
  4. Slice the onion thickly.
  5. Finely chop the garlic and add both to the casserole.
  6. Add the smoked paprika.
  7. Dice the celery and slice the peppers and add to the casserole.
  8. Add the cherry tomatoes and corn, beans, tomato paste, plum tomatoes, mustard, thyme and stock.
  9. Place on a tight-fitting lid and place in the oven for 45 minutes. Sprinkle with chopped parsley and serve in a deep bowl with crusty bread.