Friday, 18 March 2016

Slow Cooked Sausage & Bean Casserole


15 sausages
3 onions, chopped finely
4 carrots, sliced
1 tbsp sage
1 tbsp mixed herbs
1 tin of black eyed beans
1 tin of kidney beans
1 tin of sweetcorn (or frozen)
2 tins of chopped tomatoes
1 vegetable OXO cube
1 tbsp tomato puree
1 tbsp cornflour mixed in a little cold water
200ml boiling water


  1. Place the sausages in the bottom of the slow cooker.
  2. Add the chopped onions, carrots, herbs and mix well.
  3. Next add the tins of beans, sweetcorn and tomatoes again mixing well.
  4. Next sprinkle the OXO cube on top, add the tomato puree and cornflour, before lastly the boiling water and mix very well together.
  5. Place the slow cooker on high for 1 hour, then low for 5-6 hours.

Serve with rice, pasta or mashed potatoes

NB This recipe serves about 12 people, but I always cook large quantities and then freeze for another day.

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