Slow Cooker Sausage & Bean Casserole
A tomato sausage and bean casserole with crusty rolls and peas, and almost nothing to do at teatime.
PorkHigh ProteinBritishSlow CookerFamily Friendly
4
Serves
15m
Prep
8h
Cook
557
Kcal
34g
Protein
71g
Carbs
14.7g
Fat
£1.35
Per portion
Add to the shop 8 items · approx £5.40
- Reduced-fat pork sausages8
- Carrots400 g
- Chopped tomatoes400 g
- Frozen peas320 g
- Cannellini beans (drained)240 g
- Crusty bread rolls4
- Onion1
- Garlic2 cloves
Already in the cupboard Check before you order
- Vegetable oil10 ml
- Tomato purée2 tbsp
- Chicken stock cube1
- Water (for the stock)200 ml
- Smoked paprika1 tsp
- Dried thyme1 tsp
- Black pepperto taste
Kit you'll needFrying pan · Slow cooker · Saucepan
Method
- Brown the sausages in the oil for 6–8 minutes, turning, while you prepare the vegetables.
- Put the carrots, onion, garlic, beans, tomatoes, tomato purée, paprika and thyme in the slow cooker.
- Make up the stock with the cube and water, pour it in and stir, then add the sausages.
- Cover and cook straight away on LOW for 8 hours, until the sausages are cooked through and the carrots are tender.
- At serving time, cook the peas to the packet instructions.
- Serve the casserole with the rolls and peas.
Tip: Brown the sausages just before they go in the slow cooker, not the night before.
