About this recipe:Easy to prepare, this hearty meal with sausage, tomatoes, chickpeas and kidney beans goes into the slow cooker at the beginning of the day and is ready to eat when you arrive home.
1 tablespoon vegetable oil
450g (1 lb) pork sausages
1 onion, chopped
350ml beef stock
1 (400g) tin chopped tomatoes
2 tablespoons tomato puree
1 tablespoon hot sauce (optional)
4 carrots, cut in chunks
1 (400g) tin chickpeas, drained and rinsed
1 (400g) tin kidney beans, drained and rinsed
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Method Prep:15min › Cook:4hr › Ready in:4hr15min
Heat oil in a large frying pan over medium heat. Cook sausage until well browned, 5 to 7 minutes. Stir in onion and cook until lightly browned, 5 to 7 additional minutes. Remove sausages and cut into 5cm pieces.
Pour beef stock, tomatoes, tomato puree and hot sauce into the pan with the onion. Bring to the boil, scraping up any brown bits from the bottom.
Place carrots, chickpeas and kidney beans into a slow cooker. Arrange sausage pieces on top and pour sauce from pan into the slow cooker. Cook on Low for 4 to 6 hours.
I used skinless sausages, and added a little paprika and smoked paprika as well as some potatoes (and a little extra stock) making a delicious, easy, tea with very few pots to wash, and was loved by both my toddlers too. - 09 Feb 2014
this is really yummy! i swopped the kidney beans for haricot beans because my husband does not like kidney beans. i also added a tablespoon of marmite to the sauce and a splash of worcester sauce. my whole family loved it. i served it with crusty bread to dip. only thing my family said was they wished there was more of it, so im doubling up next time. - 20 Oct 2014
Just made this using 2 tins of haricot beans, which were all I had. Added half a teaspoon of garlic powder and some dried herbs de Provence. It's just finished cooking now, and smells and tastes delicious! Think this will be a winner with my family - thanks! - 19 Aug 2013