Chipolata and cannellini bean casserole


I often find that some of the best recipes I’ve ever discovered are the ones I’ve made up on the spot using leftovers in the fridge and a few condiments from the store cupboard. This recipe is no exception. It was a Friday night, I hadn’t planned what I would have for tea that day and so got to work digging through my freezer to find meat that I could defrost in the microwave relatively quickly.

The fantastic thing about this dish is that it can be made using whatever you have in your kitchen. I have used cannellini beans because I always keep a tin in just in case I want to liven a dish up, but kidney beans or chickpeas would work just as nicely. The incorporation of some leftover soya cream and half eaten dairy free chocolate also produces a casserole with a really creamy consistency which is truly beautiful on the palette when mixed up with the spice of the chilli powder.

I did leave the casserole to stew for a good 20 minutes after I had thrown everything in to ensure that all the flavours could fully express themselves, but I reckon this dish could give some of Jamie Oliver’s 15 minute meals a run for their money. It really is an easy peasy weekday meal that the whole family will enjoy.

Little tip – this casserole would taste great with quinoa or even brown rice, but in true last style, I discovered that the packs I had in my cupboard were quite a few months out of date, so I had to substitute them for basmati rice.


  • Six to eight gluten free chipolatas chopped into 2cm pieces (Marks and Spencer sell GF or Black Farmer chipolatas can be found at major supermarkets)
  • Red onion
  • Red, yellow or orange pepper
  • 400g tin tomatoes
  • Cannellini beans
  • 1 and half teaspoon single soya cream
  • 1 and a half chunks of dairy free dark chocolate such as Kinnerton or Celtic
  • Chilli powder to taste (Start with 1 teaspoon and add more depending on personal taste)
  • Splash of Heinz BBQ sauce
  • Rice or quinoa
  • Salt & pepper
  • Teaspoon sugar
  • Basil
  • Marjoram
  • Coriander
  1. Heat olive oil in the frying pan and caramelise the onion
  2. Boil salted water in a pan and cook the rice according to pack instructions
  3. Add the chopped up chipolatas and cook until golden
  4. Add the pepper and mix together well
  5. Pour in the cannellini beans and tin tomatoes and stir. Add a teaspoon sugar to sweeten the tomatoes
  6. Season with salt and pepper and add the chilli powder, a sprinkle of basil and marjoram
  7. Throw in the cube of chocolate and mix well
  8. Add a splash of BBQ sauce
  9. Pour in the soya cream and mix together well
  10. Season with more salt and pepper if needed and add further chilli powder depending on personal preferences
  11. Allow to stew for around 20 minutes until thickened nicely
  12. Serve alongside the rice and sprinkle coriander on top


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