Sausage and Bean Casserole

This sausage casserole is a warming, stick-to-your-ribs recipe fit for even the coldest of winter days. Smoked sausages and white beans, such as Great Northern or navy, simmer with tender sautéed onions and plenty of garlic. A saucy mixture of chicken broth and red wine keeps things moist and flavorful, while a golden breadcrumb topping provides some welcome crunch. This recipe is loosely inspired by the French dish cassoulet, but instead of taking all day—and a good deal of duck fat—to make, this version will be on the table in under an hour and a half. Another bonus: this recipe is easy to halve to serve four.

Key Ingredients for Sausage and Bean Casserole

The sausages: We prefer the deep, smoky taste of Polish kielbasa for this sausage casserole. It infuses the casserole with plenty of long-cooked flavor in a relatively short amount of time. In place of kielbasa, however, feel free to swap in a garlicky or herby option like Italian sausage. You can even use chicken sausage or a plant-based option instead, just stay away from pre-cooked links which won't provide the same flavor and can turn tough and dry as they cook.

The beans: Use a tender, creamy white bean like Great Northern, cannellini, or navy—save those red kidney beans for chili or soup. Drain and rinse the beans before using in the casserole. This will remove excess salt. Look for a reduced-sodium or salt-free option if you're watching your sodium intake.

The aromatics: Garlic, yellow onions, and dried thyme give this sausage casserole a savory, herby backbone. A few sprigs of fresh thyme would work well in place of dried, if you have it on hand. To cut back on tears while chopping onions, use a sharp chef's knife. You can also try chilling your onions in the fridge before getting started.

The liquid: You'll use a combination of chicken broth and red wine to build the warming broth that ties this dish together. If you're using store-bought broth, opt for a reduced-sodium option so you can control the saltiness of the finished dish. For the wine, look for a dry option like merlot, cabernet sauvignon, or pinot noir; there's no need to break the bank, but do use a bottle to cook with that you wouldn't mind drinking. If you prefer to cook without alcohol, simply add an extra cup of chicken broth in place of the wine.

The breadcrumbs: Use a good quality sandwich bread for the best flavor and texture for the breadcrumbs. Stirring a portion of the breadcrumbs into the casserole will help thicken the mixture, while sprinkling the remaining on top before baking will leave you with some pleasing crunch.

Equipment Needs for Sausage and Bean Casserole

Food processor: A food processor makes it quick and easy to turn sandwich bread into bite-size breadcrumbs.

Alternative: If you don't have a food processor or would rather not pull it out for this recipe, you can tear the bread into small pieces by hand instead (aim for a mix of half-inch and one-inch pieces).

Dutch oven: You'll need a large (6- to 8-quart), heavy-bottomed pot such as a Dutch oven to simmer the sausage and bean mixture before baking.

Baking dishes: This recipe makes enough casserole to fill two 3-quart (9x13-inch) baking dishes.

Alternative: You can use two nine-inch baking dishes instead, they'll just be a bit smaller and taller. To make individual servings, use eight 10-ounce ramekins.