Bean, pumpkin and sausage casserole

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Simple and sustaining, this is a comforting dish for dark winter evenings. Very long cooking may cause the pumpkin to collapse, but the flavour will still be good. Don’t leave out the sage leaves; they add depth to the casserole.


  • 250 g cannellini or haricot beans, soaked overnight and drained
  • salt and freshly ground black pepper
  • 2 t


Put the beans into a large pan, cover with 3 times their volume of water and bring to the boil. Boil for 10 minutes, then lower the heat and simmer until the beans are just soft, about 45 minutes to 1 hour, depending on their age. Season with a little salt in the last 5 minutes of cooking time. Drain the beans and set aside.

Heat the oil in a large heavy pan and fry the sausages,