Beef and Beans Casserole

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Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound dried pea beans
  • 6 cups water
  • Salt and freshly ground black pepper
  • 1 pound smoked pork sausage links
  • 2 cups chopped onions
  • 3 garlic cloves, finely minced
  • 2 pounds boneless stew beef, cut into cubes
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Pinch of dried thyme
  • ¾ cup chopped tomatoes
  • Chopped parsley


  1. Soak the beans in a large quantity of water overnight. Drain them and add the six cups water and salt and pepper to taste. Bring to a boil and simmer for one and one-half hours, until beans are tender without being mushy. Drain the beans and measure the cooking liquid. Reserve one and one-half cups of the liquid.

  2. Preheat oven to slow (300°F.).

  3. Cut the sausages into quarters and fry them in a skillet until they are lightly browned. Remove them from the skillet and reserve until ready to use.

  4. Pour off all but two tablespoons of fat from the skillet and add the onions and garlic. Cook, stirring, until onions are wilted. Remove onions, add a little more fat to the skillet and brown the beef cubes.

  5. Place the beef, rosemary, bay leaf and thyme in a three-quart casserole. Add the onions, garlic and tomatoes and cover closely. Bake for two hours.

  6. Add the beans, sausage and reserved cooking liquid from the beans. Cover. Bake for one hour longer, or until beans and meat are thoroughly tender. Stir occasionally while casserole bakes. Serve sprinkled with chopped parsley.

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