With a few store-cupboard essentials easy meals are always at hand. This rustic beans and sausage dish is perfect for those days when it’s late and the fridge is empty.

Sardines, olives, canned tomatoes, anchovies, capers, potted terrines, beans, pasta, rice, quality olive oil, stock cubes and so much more. The list is endless. And it should, because sometimes you suddenly realize it’s time for dinner and you need something quick and tasty to put on the table. I love pasta with sardines or a good puttanesca, but one of my favorite no-fuss meal is beans and sausages. There’s something very rustic and French about it, especially if served with a nice Bordeaux.

Here’s the recipe:

Beans & Sausage Casserole
Serves 4


  • 2 tbsps olive oil
  • 3 shallots, finely chopped
  • 3 cloves of garlic
  • 1 sprig of rosemary, leaves finely chopped
  • 1 bay leaf
  • 1 (400g) can of chopped tomatoes
  • 2 tsps red wine vinegar
  • 2 tsps light brown sugar
  • Fine sea salt & freshly cracked pepper
  • 2 (400g) cans cannellini beans, drained and rinsed
  • 4 sausages of choice
  • Chopped flat-leaf parsley


Heat the olive oil in a shallow casserole and gently sauté the shallots, garlic, rosemary and bay leaf for 5 minutes. Increase the heat and add the tomatoes, vinegar, sugar and salt and pepper. Lower the heat, cover the pan and allow to cook for 25 minutes. Fry the sausage in a separate pan. Add the beans to the tomatoes and leave to cook for 5 minutes. Remove the sausages from the pan, place on the beans and tomatoes, cover and cook for an additional 5 minutes. Scatter with flat-leaf parsley and serve.