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Put your slow-cooker through its paces with this super sausage and butter bean casserole – the perfect meal to cook while you're working from home. Veggies cooked until tender and juicy Cumberland sausages make up this hearty stew, just chuck them all into your pot and let the magic happen. Just remember to keep an eye on your slow cooker throughout the cooking process! See method
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Heat the oil in a heavy-based frying pan over a medium-high heat and fry the sausages for 6-7 mins, turning frequently, until golden. Transfer to a 2.5ltr or bigger slow-cooker using a slotted spoon.
Add the onions, celery, garlic and mushrooms to the pan and cook in the remaining oil for 4-5 mins over a medium-high heat, stirring occasionally, until beginning to soften. Transfer to the slow-cooker with the carrots and leek.
Mix the remaining ingredients together in a bowl, then add to the slow-cooker and season well. Cook on high for 3 hrs or until thick and bubbling.
Spoon into bowls and serve with green beans and crusty bread to mop up the juices, if you like.
Cook's tip: No slow-cooker? Follow the method to brown the sausages and veg, then put in a 2ltr casserole dish, cover and bake at gas 6, 200 ̊C, fan 180 ̊C for 2 hrs.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Sausage recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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