Thursday, 14 August 2014

Slow Cooked Sausage and Bean Casserole

This recipe has vegetarian sausages, but if you really need meat in every meal then you can simply substitute pork sausages in their place.


  • 12 vegetarian sausages
  • 2 tbsp sunflower oil
  • 1 large white onion, finely chopped
  • 2 medium red onions, finely chopped
  • 2 aubergines, ends removed and cut into half inch (1.5 cm) pieces
  • 1 400g tin of chopped tomatoes
  • 3 cloves of garlic, crushed
  • 1 400g tin of haricot beans, drained and rinsed
  • 1 tsp chilli powder
  • 1 vegetable stock cube
  • 150ml water
  • 150ml red wine
  • 2 tbsp tomato puree
  • 1 tbsp Henderson's Relish (or Worcestershire sauce if you really can't get Henderson's)
  • 1 tbsp dark brown sugar
  • 1 tsp mixed herbs
  • salt and pepper to taste


  1. Put the sausages and oil into a large frying pan and fry over a medium heat for 5 minutes.
  2. Turn the sausages so that another side of them can be browned and cook for a further 5 minutes.
  3. Once again turn the sausages but this time add the onion and mix well before frying for a further 5 to 10 minutes. If you have a lid for your frying pan then use it to speed up the cooking time.
  4. When the onion is soft transfer everything to your slow cooker.
  5. Add all the remaining ingredients and mix well.
  6. Cook on low for 8 hours. Stir it all about halfway through to make sure the aubergine is evenly cooked.
  7. Serve with slices of crusty white bread to dip.

Serves 4 to 5.

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