Slow Cooker Sausages + Beans (HC)
Ingredients
- 1 tsp olive oil
- 8 sausages (pork, beef, chicken/turkey or veggie)
- 1 red pepper, diced
- 1 onion, diced
- 1 celery, diced
- 2-3 carrots, diced
- 1 tin cannellini beans, drained and rinsed
- 400g potatoes, washed and cubed (skin on)
- Black pepper for seasoning
- 1 heaped tsp garlic
- 1 heaped tsp smoked paprika
- 1 heaped tsp cumin
- 2 tbsp tomato puree
- 2 tbsp Worcestershire sauce
- 1 tinned tomatoes
- 1 low salt stock cube
- 400ml water
Optional serving suggestion (per portion):
- 30g grated cheese
- 1 tbsp fresh parsley, chopped
Instructions
Heat a frying pan with olive oil over a medium heat and cook the sausages until lightly browned on the outside. They do not need to be fully cooked through at this stage. Slice into bite-sized pieces if desired.
Add the browned sausages to the slow cooker along with the red pepper, onion, celery, carrots, cannellini beans and cubed potatoes.
Season with black pepper, then add the garlic, smoked paprika and cumin. Then stir in the tomato puree, Worcestershire sauce, tinned tomatoes and crumble in the stock cube.
Pour in the 400ml water, then stir gently so everything is evenly coated.
Place the lid on the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender and the sausages are fully cooked through.
Stir well before serving and taste for seasoning.
Top with cheese and fresh parsley (both optional)
Note: This recipe serves 4. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze in single portions for up to 3 months.