Cowboy Supper (Sausage & Bean Casserole) is one of the thirty dinner recipes included in my cookbook. I honestly can’t put into words how grateful I am for the love and support you’ve shown since I released my cookbook. It still feels surreal to say I’ve written a cookbook — something I’ve dreamed of for years.
Without your support and encouragement, this never would have happened. You’re all such a big part of this journey, and I’ll never take that for granted.
So from the bottom of my heart — thank you. 💛
Why You’ll Love this Cowboy Supper:
- Comfort food at its best — hearty, warming and full of flavour.
- Easy to make — minimal prep, then the slow cooker does the work.
- Budget-friendly — made with simple, affordable ingredients.
- Kid-approved — sausages and beans are always a win!
- Great for batch cooking — freezes and reheats beautifully.
- Perfect for autumn — cosy, nourishing, and satisfying after a long day.
Already a favourite with so many of you! Cowboy Supper (Sausage & Bean Casserole) is the perfect autumn comfort meal — that’s quick to throw together and even better the next day. Plus, it’s budget friendly!
Perfect for meal prepping, freezing, or just feeding hungry bellies after a long day.
Thanks for Being Here 💛
I’m so grateful for every single one of you who’s supported my journey — whether you’ve been here from the start or just found me recently. Seeing you cook and enjoy these recipes in your own homes means the world.
This Cowboy Supper is just one of many cosy, practical dinners in my new cookbook Make and Freeze, and I truly hope it brings some warmth and ease to your weeknights — especially during these colder months.
If you try it, tag me @littleloucooks — I love seeing what you’re making!
Cowboy Supper — Sausage & Bean Casserole
Equipment
Ingredients
- 1 –2 tablespoons cooking oil
- 6 pork sausages
- 2 onions finely chopped (red or brown)
- 4 carrots peeled and cut
- into 2cm cubes
- 1 medium sweet potato
- peeled and cut into 2cm cubes
- 2 teaspoons smoked paprika
- 1 bay leaf
- 1 x 400g tin of chopped tomatoes
- 1 tablespoon tomato purée
- 600 ml hot beef stock
- 1 x 400g tin of cannellini beans
- drained – or butter beans
- chopped fresh parsley to serve
Instructions
- Heat the oil in a frying pan and brown the sausages all over,then put them into the slow cooker. This step is importantbecause the sausages won’t brown in the slow cooker.
- If you have time, brown the onions in the frying pan too, as this will give a better flavour to the finished dish.
- Add all the rest of the ingredients except the cannellini beans and parsley to the slow cooker, and cook either on high for 3 hours or on low for 6 hours.
- (- you can easily cook this in the hob on a medium heat for 1 hour, stir occasionally. )
- Add the drained beans 20 minutes before the end of the cooking time. Taste and adjust the seasoning if needed.
- Serve with crusty bread/mash or rice and a sprinkling of fresh parsley.
- **If you kids aren’t keen on vegetables, remove the sausages and blend the sauce until smooth. My selective eater likes it this way!
- Storage: Once cooked and cooled, store in an airtight container in the fridge for up to 3 days.
- To freeze: To save space in your freezer, portion the cooked and cooled bean casserole and freeze in labelled ziplock bags for up to 3 months.
- To defrost: Defrost overnight in the fridge. Reheat in a pot or in the microwave until piping hot.
2 thoughts on “Cowboy Supper (Sausage & Bean Casserole)”
Wow, made this tonight (from the cookbook!) and it was not only easy and delicious but my 2yo kept saying ‘Yummy!’
Loved by the whole family- will be adding to our roster!
So brilliant to hear x