Crockpot Sausage and Bean Casserole.
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Ingredients requirements Crockpot Sausage and Bean Casserole:
- Require 8 oz of bacon lardons.
- Need 1 for onion, red or white..
- Require 16 for sausages.
- Give 2 can - tomatoes.
- Require 1/2 pints of chicken stock (from cube is o.k.).
- Prepare 2 tbsp for black treacle (molasses).
- Give 1 can of cannellini beans.
- Give 1 can kidney beans.
- You need 1 tbsp - worcestershire sauce.
- Give 2 tbsp for tomato puree.
- You need to taste salt and pepper.
Crockpot Sausage and Bean Casserole how to cook:
- Fry lardons in a frying pan until crispy, drain and put in crockpot..
- Slice the onion, quite thick, place in frying pan (in bacon fat) and fry gently until transparent, peel and chop garlic,add to onion and fry for one minute, don't allow to brown, drain and add to crockpot..
- Fry sausages in same fat until cooked and browned, drain, allow to cool slightly, then cut into quarters, place in crockpot..
- Drain both cans of beans, add to crockpot..
- Chop tomatoes and add to crockpot, with juice..
- Add worcestershire sauce, treacle, tomato puree and stock. Stir through.
- Season with salt and pepper..
- Cover with lid and cook on low for 4 hours, stirring occasionaly..
- Serve with rice or mashed potatoes..
- You can substitute whatever beans you like, I have used butter beans and even chucked in a tin of baked beans when I had no cannelini beans.i.
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