Easy Sausage & Beans

by

Octopus Publishing

POSTED Thu, April 11, 2019

Serves

4

Total Time

555 MINS

Calories

799

Sausages and beans are a match made in heaven. Here they're slow-cooked with tomatoes and bell peppers to create a moreish stew that's best served with plenty of buttered toast for scooping up the sauce.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Tomato icon
    Tomato

    2 (about 280 g)chopped

  • Red bell pepper icon
    Red bell pepper

    ½ (about 75 g)cored, seeded, diced

  • Frankfurter sausage icon
    Frankfurter sausage

    326.31 g (about 5 ⅔)chilled, sliced

  • Sunflower oil icon
    Sunflower oil

    1 tablespoon (about 14.25 g)

  • Smoked paprika icon
    Smoked paprika

    ½ teaspoon (about 1.07 g)

  • Canned navy beans icon
    Canned navy beans

    3 ¼ cups (about 624 g)

  • Wholegrain mustard icon
    Wholegrain mustard

    2 teaspoons (about 11 g)

  • Worcestershire sauce icon
    Worcestershire sauce

    2 tablespoons (about 34.8 g)

  • Vegetable stock icon
    Vegetable stock

    ¼ cup (about 90 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Bread slices icon
    Bread slices

    as needed

    METHOD


  • 1. Heat sunflower oil to a clean medium cast iron skillet
  • 2. Add onion to the medium cast iron skillet
  • 3. Fry until softened - 5 min
  • 4. Stir in smoked paprika to the mixture
  • 5. Cook - 1 min
  • 6. Add canned navy beans to the mixture
  • 7. Mix in wholegrain mustard to the mixture
  • 8. Add worcestershire sauce to the mixture
  • 9. Mix in vegetable stock to the mixture
  • 10. Boil
  • 11. Stir in tomato, red bell pepper and salt & pepper to the mixture
  • 12. Add frankfurter sausage to a clean slow cooker bowl
  • 13. Transfer mixture to slow cooker bowl and cover
  • 14. Cook in slow cooker - 9 hr, low heat
  • 15. Serve with bread slices

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