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Italian Sausage and Three-Bean Casserole
Bubbling hot and deeply comforting, this baked dish combines spicy pork sausage with three types of tender beans. Cannellini, great northern, and garbanzo beans simmer together in a rich tomato and basil sauce while sweet red bell peppers balance the heat of the meat. It's a hearty, warming meal that fills the kitchen with incredible aromas as it bakes. You'll want a thick slice of crusty bread ready to soak up every last drop of the savory sauce.
Ingredients
- 1 lb bulk spicy Italian pork sausage
- 1 large red bell pepper, chopped (1 ½ cups)
- 1 medium onion, chopped ( ½ cup)
- 1 large clove garlic, finely chopped
- 2 cans (15 oz each) cannellini beans, drained, rinsed
- 1 can (15.5 oz) great northern beans, drained, rinsed
- 1 can (15 to 16 oz) garbanzo beans, drained, rinsed
- 1 jar (1 lb 10 oz) tomato pasta sauce with basil and garlic
- 1 ½ teaspoons chopped fresh or ½ teaspoon dried basil leaves
Instructions
- 1Preheat the oven to 400°F.
- 2Place a 10-inch skillet over medium heat and add the spicy Italian pork sausage, chopped red bell pepper, onion, and garlic. Cook for 8 to 10 minutes, stirring occasionally, until the sausage is completely browned and no longer pink.
- 3Drain off any excess fat from the skillet. Skipping this step can make your final sauce too greasy.
- 4Transfer the drained sausage and vegetable mixture to an ungreased 3-quart casserole dish. Stir in the drained cannellini beans, great northern beans, garbanzo beans, tomato pasta sauce, and basil until well combined.
- 5Bake uncovered for about 45 minutes, stirring the mixture once halfway through, until the casserole is hot and bubbling.
Notes
- Swap: You can easily substitute mild, sweet, or turkey Italian sausage if you prefer less heat.
- Serving: Pair this hearty bake with a thick slice of crusty bread to soak up the rich tomato sauce.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. The flavors actually deepen overnight.
- Garnish: Top the hot casserole with extra fresh basil leaves right before eating for a fresh pop of color and flavor.