Baked beans with sausage is pure cozy food. The oven’s on, windows fog up a bit, and that smoky-tomato smell kind of sneaks through the whole place. I always “taste” with the spoon too many times — hard to wait when the beans start turning creamy and the sausage juices kick in.
I use smoked sausage if I can find it — that little smoky edge makes the sauce deeper, rounder. First I brown the sausage so it drops some fat, then I soften onion and garlic right in that. Paprika (sweet, and a pinch of hot if you like), bay leaf, a simple tomato base. Nothing fancy. It all goes into a baking dish and just… slow-bakes. The beans drink up the savory juices, the sauce thickens, and everything kind of melts together.
It’s comfort food, no doubt. Serve it with crusty bread because you’ll want to mop the plate. Pretty much the rule.
Main ingredients
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500 g
cooked white beans (or canned, drained)
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300 g
smoked sausage, sliced
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1
large onion, finely chopped
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2
garlic cloves, minced
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400 g
canned chopped tomatoes
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2 tbsp
tomato paste
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1 tsp
sweet paprika
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2
bay leaves
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2 tbsp
olive oil
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to taste
salt and pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the base
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Sauté the sausage
In a large ovenproof pot, heat olive oil over medium heat. Add sausage slices and cook until lightly browned. Remove and set aside.
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Cook the aromatics
In the same pot, add onions and cook until soft and golden. Stir in garlic and paprika, cooking for another minute until fragrant.
Build the sauce
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Add tomatoes
Stir in chopped tomatoes, tomato paste, and bay leaves. Simmer for 5–10 minutes to let the flavors meld.
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Combine with beans
Return sausage to the pot along with the beans. Season with salt and pepper and mix gently.
Bake
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Slow bake
Cover the pot and bake in a preheated oven at 180°C (350°F) for about 1 hour, stirring occasionally. If the mixture gets too thick, add a splash of water.
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Serve
Remove bay leaves, adjust seasoning, and serve hot with crusty bread.
Note: If you have time, cook the beans from dry for an even richer flavor, but canned beans work just fine for a quicker version.
Updated: August 30, 2025