Sausage & Bean Casserole


Sausages are so versatile, and are always on hand in our freezer. You would be forgiven for thinking we exist entirely on sausages, especially after the last post, but we do eat other things from time to time! Yesterday was one of those days where I hadn’t got anything out of the freezer, we both ended up being late home from work, and this turned out to be a perfect, comforting dish. I had literally just thrown stuff in the crock pot hoping it would turn out well. It did, and I got a “really nice” from my husband!

Serves 4

8 sausages

2 medium onions. diced

2 cloves garlic, crushed

1 red bell pepper, roughly chopped

1 can beans (I used black-eyed, but haricot, kidney or borlotti would work too)

1/4 pint beef stock

Fry the onions until soft, then add the garlic, sausages and peppers. Fry until the sausages begin to brown. Transfer to the crock pot, add the beans and stock and stir. Cook on low for 4 – 6 hours. To thicken up the stock, just add a teaspoon of gravy granules about 5 minutes before serving, and mix well. Serve with crusty white bread.