Another of the favoured slow-cooker recipes is the infamous sausage and bean casserole (similar to a Cassoulet, only breezier). It’s ace, easy, but Oh My God, it does lead one to deflate quite spectacularly.
So, the ingredients. (And yes, on this one I’m spectacularly lazy, I know, I know)
- Six or Twelve decent quality sausages. (I’m a fan of Pork & Caramelised Onion, or Pork and Apple, but any will do)
- 2 chopped onions
- 2 chopped peppers
- Spices, herbs and garlic to taste/preference
- A sachet of Schwartz Sausage/Bean Casserole mix (told you I was lazy) in about 100-150ml water
- 2 tins butter beans
- 2 tins haricot beans or cannelini beans
- 1 tin kidney beans (if you like them)
- 2 tins chopped tomatoes
- good squodge of tomato puree
Method
- Fry the sausages so they’re properly browned etc.
- Chop into decent chunks (or leave ’em whole. no-one cares)
- Bung into slow cooker, along with everything else.
- Cook for seven or eight hours.
- Eat
- Wait two hours or so
- Fart. Lots
- Giggle
And that’s it. The ozone layer won’t thank you – and sometimes nor will neighbours, partners, or pets – but your stomach will.
now, packet sausage casserole mix is DELICIOUS. No need to explain this to me. My wife is not so keen, so I haven’t actually eaten it in about 15 years, but it used to be a staple of mine. Nowadays I’d probably pair it with farmers market bought smoked Rutland sausages (rather than the cheapest sausages in the freezer aisle as I used to when I was an impoverished student), but otherwise, I’m with you brother!