Slow Cooker Sausage, Cannellini and Roasted Pepper Orzo

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Ladle

• 1 tablespoon rapeseed oil
• 8 British pork sausages
• 1 large onion, finely chopped
• 2 red peppers, deseeded and sliced
• 3 garlic cloves, finely chopped
• 2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• 400 g tin chopped tomatoes
• 500 ml chicken or vegetable stock, made with 1 stock cube
• 1 tablespoon tomato purée
• 2 x 400 g tins cannellini beans, drained and rinsed
• 175 g orzo
• 60 g baby spinach
• 1 tablespoon lemon juice
• 2 tablespoons flat-leaf parsley, chopped
• ½ teaspoon fine salt, plus extra to taste
• ¼ teaspoon black pepper, plus extra to taste

1. 1
2. 2
3. 3
4. 4
5. 5

Heat the oil in a large frying pan over a medium-high heat. Brown the sausages for 5–6 minutes, turning regularly. They do not need to be cooked through. Transfer them to the slow cooker and cut them in half if you prefer smaller portions.