Italian Sausage & Triple Bean Casserole
This hearty Italian-inspired bake layers tender white, red, and lima beans with savory Italian sausage in a subtly spiced tomato sauce. Perfect for cozy weeknight dinners or make‑ahead gatherings, it delivers comforting flavors with minimal fuss.
| Italian-American |
| Main Dish |
| By Adam Rossi |
Ingredients:
Bean Trio:
- 1 (20 oz.) can white kidney beans, drained
- 1 (20 oz.) can red kidney beans, drained
- 2 (15 oz.) cans butter lima beans, drained
Meat & Aromatics:
- 1 lb Italian sausage, cut into bite‑sized pieces
- 1 medium onion, chopped
Sauce & Seasonings:
- 1 small can (6 oz) tomato paste
- 1–2 cans water (use one bean can to measure)
- ½ tsp dry mustard
- 1 Tbsp brown sugar
- ½ tsp oregano (or to taste)
- Salt & pepper, to taste
6–8 portions
15 minutes
10 min stovetop + 50 min baking
Medium
Tools We Use:
Instructions:
- Preheat & Prep: Preheat oven to 350°F (175°C). Lightly grease a 9×13″ casserole or oblong baking dish.
- Brown Sausage: In a large frying pan over medium heat, add sausage pieces; cook until nicely browned, about 6–8 minutes.
- Sauté Onion: Add chopped onion to the pan with sausage drippings; cook until softened and translucent, about 4 minutes.
- Build Sauce: Stir in tomato paste, then add one can of water. Season with salt, pepper, oregano, dry mustard, and brown sugar. If the sauce seems too thick, add an additional ½–1 can of water.
- Simmer: Reduce heat and simmer sauce for 8–10 minutes, stirring occasionally.
- Combine Beans & Sausage: Remove pan from heat. Gently fold in all drained beans and the browned sausage pieces, mixing until evenly coated.
- Assemble Casserole: Spoon the mixture into the prepared baking dish, spreading it into an even layer.
- Bake: Bake uncovered for 45–60 minutes, until the edges are bubbly and the top begins to caramelize.
- Rest & Serve: Let the casserole rest 5 minutes before serving.
Make‑ahead: Assemble through Step 7, cover tightly, and refrigerate overnight. Bake straight from the fridge, adding an extra 5–10 minutes of baking time if needed.
Chef's Tips:
- Extra Flavor: Swap Italian sausage for spicy chorizo or turkey sausage.
- Smoky Depth: Add 1 tsp smoked paprika for a subtle smokiness.
- Thicker Sauce: Stir in ½ cup marinara or crushed tomatoes in place of water.
Essential Cookware Sets:
Serving Suggestions:
- Warm crusty garlic bread to soak up sauce.
- Crunchy green salad dressed with lemon vinaigrette.
- Roasted seasonal vegetables (e.g., zucchini, bell peppers).
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat single portions in the microwave, covered, 2–3 minutes.
- Freeze cooled casserole in freezer‑safe containers for up to 2 months; thaw overnight before reheating.
Dietary Adaptations:
- Vegan: Use plant‑based sausage and swap brown sugar for maple syrup.
- Gluten-Free: Ensure the sausage and dry mustard are certified GF.
- Lower Sodium: Rinse beans thoroughly and use low‑sodium tomato paste.
Nutrition Facts:
per serving
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 18 g |
| Total Carbohydrates | 29 g |
| Dietary Fiber | 8 g |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Sodium | 650 mg |
| Sugar | 6 g |
