This delicious Sausage and Butter Bean Casserole in Slow Cooker is ideal for cozy autumn meals, especially when enjoyed with plenty of crusty bread and a generous garnish of fresh parsley.

To make Sausage and Butter Bean Casserole in your slow cooker or crockpot, brown the sausages, cook the veggies, and combine everything in the cooker. Set it on low for 6 hours or high for 3 hours for the best results.

This recipe is incredibly simple and practically cooks itself. Give it a try, leave a comment below, and share how it turned out. Let us know your favorite sides to pair with this dish!

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Can I Make this casserole Ahead of Time?

Absolutely, you can make Sausage and Butter Bean Casserole in the Slow Cooker ahead of time. Simply prepare all the ingredients, let them cool, and store them in the fridge. The next day, just toss them into the slow cooker, set it, and you’re ready to go.

Slow Cooker Sausage and Butter Bean Casserole Ingredients

• 1/2 tbsp of light oil
• 4 good quality pork sausages
• 3.5 oz of smoked bacon lardons
• 1 brown onion
• 1 celery stick
• 1 large garlic clove
• 1/2 tbsp of sweet smoked paprika
• 6–8 thyme sprigs
• 1/3 cup of white wine
• 1/3 cup of chicken stock (made with 1/2 a stock cube if you don’t have fresh)
• 7.5 oz small tin of chopped tomatoes
• 14 oz tin of butter beans, drained
• 1/2 tbsp of golden caster sugar
• 1/2 tbsp of sherry vinegar
• Freshly ground sea salt and black pepper
• Small handful of roughly chopped flat-leaf parsley, for serving
• Crusty bread, for serving

How To Make Slow Cooker Sausage and Butter Bean Casserole

1. Heat Things Up: Start by heating 1/2 tbsp of light oil in a large pan over medium-high heat. If you have a sear-and-stew slow cooker, heat the oil in the metal insert.
2. Sizzle the Sausages: Add 4 pork sausages to the pan and cook them for about 5 minutes until they’re nicely browned. Then take them out and set them aside.
3. Chop and Cook the Veggies: While the sausages are browning, peel and finely chop 1 brown onion and 1 celery stick. Once the sausages are out, toss the onion, celery, and 3.5 oz of smoked bacon lardons into the pan. Don’t forget a generous pinch of salt. Cook for 8-10 minutes until the veggies are soft and the lardons start to brown.
4. Add Some Flavor: Stir in 1/2 tbsp of sweet smoked paprika, 1 large garlic clove (peeled and crushed or grated), and 6–8 thyme sprigs. Cook for another minute until it smells amazing.
5. Pour in the Wine: Pour in 1/3 cup of white wine and let it simmer until it reduces by half. Make sure to scrape up all the yummy bits from the bottom of the pan.
6. Into the Slow Cooker: Move the cooked veggies to the slow cooker or take the insert off the heat if you’re using the sear-and-stew model.
7. Combine Everything: Add the sausages back in. Stir in 1/3 cup of chicken stock, a 7.5 oz tin of chopped tomatoes, a 14 oz tin of drained butter beans, 1/2 tbsp of golden caster sugar, and 1/2 tbsp of sherry vinegar. Season with sea salt and black pepper.
8. Slow Cook the Magic: Set the slow cooker to cook for 6 hours on low or 3 hours on high. This gives you plenty of time to relax while the magic happens.
9. Finish and Serve: Before serving, remove the thyme sprigs. Ladle the casserole into warm bowls, sprinkle with chopped parsley, and serve with crusty bread on the side.

Recipe Tips

• Browning sausages first: Always brown the sausages before adding them to the slow cooker. This gives the sausages a richer flavor and helps them hold their shape better.
• Don’t skip the wine: The white wine adds depth to the casserole, so don’t skip it. If you don’t have wine, you can use chicken broth instead.
• Layer flavors: Add the ingredients in stages. Cook the veggies and sausages separately before combining them in the slow cooker to maximize flavor development.
• Fresh herbs: Use fresh thyme sprigs for the best flavor. Dried herbs are fine in a pinch, but fresh thyme really makes a difference in the dish.

Recipe Variations

• Spicy kick: Add chopped red chili or a pinch of chili flakes for a spicy version. This will give your casserole a bit of heat and an extra layer of flavor.
• Vegetarian option: Swap sausages for veggie sausages and use vegetable stock instead of chicken stock. This keeps the dish hearty while making it suitable for vegetarians.
• Add more veggies: Throw in some chopped bell peppers, carrots, or spinach for more vegetables. This adds extra nutrients and flavors to the casserole.
• Different beans: Use other beans like cannellini beans or chickpeas instead of butter beans. This variation adds a different texture and taste to your casserole.

What To Serve With Sausage and Butter Bean Casserole

Serve your Sausage and Butter Bean Casserole with Sweet Potato Wedges, garlic mashed potatoes, or Gingered Pears.

For something different, try Rosemary Bread, Greek Green Beans, buttered crusty bread, or a fresh garden salad.

How To Store Sausage and Butter Bean Casserole

In The Fridge:

Store your leftover Sausage and Butter Bean Casserole in an airtight container in the fridge. It will stay fresh for up to 3 days, so you have plenty of time to enjoy it. Make sure to let it cool down to room temperature before placing it in the fridge.

In The Freezer:

You can freeze the leftover Sausage and Butter Bean Casserole for up to 3 months. Place the cooled casserole in a freezer-safe container or a resealable plastic bag. Make sure to label it with the date so you know when to use it.

How To Reheat Leftover Sausage and Butter Bean Casserole

Reheat your leftover Sausage and Butter Bean Casserole by placing it in a saucepan over medium heat. Stir occasionally until it’s heated through, which should take about 10 minutes.

Alternatively, you can microwave it in a microwave-safe dish, covered, on medium power for 2-3 minutes.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken and Bacon Casserole
• Slow Cooker Chicken Mushroom Casserole
• Beef and Ale Slow Cooker Casserole