It's been a while since I posted a recipe but after making this slow cooker chilli sausage and bean casserole last week and it going down well I thought I would share it as it makes a fab family meal plus we had lots of leftovers for lunch the next day.
At the moment, i am finding that by the time it gets to making dinner I am pretty tired out so using the slow cooker on some days has been a real lifesaver for me at the moment as I am sure it will be even handier once baby makes his appearance.
This casserole can be chopped and changed according to what you have in the house, any veg could go in really, you could add some lentils or leave out the diced potatoes and serve with mash or crusty bread instead. I cut our sausages down but equally you could leave them whole if that is how you prefer them, sausages are the one thing I quickly brown off before slow cooking as otherwise they look horrid!
1 carton passata
1 tin baked beans
1 tin of kidney beans
2 peppers, diced
2 grated carrots
1 onion, diced
2 medium potatoes, peeled and diced
1 teaspoon crushed chillis
Cut each sausage into 4 or 5 pieces, brown them in a pan before popping into the slow cooker. Add all of the other ingredients and stir. Cook on high for around 5 hours or low for around 8 hours. If you find your sauce needs thickening turn the slow cooker to high and leave the lid off for for around 30 minutes before serving.
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