Slow Cooker Smoky Paprika Sausages with Cannellini Beans and Peppers

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
• Tin opener
• Knife and chopping board

• 8 pork sausages
• 1 tablespoon rapeseed oil
• 1 large onion, finely sliced
• 2 red or yellow peppers, deseeded and sliced
• 3 cloves garlic, finely chopped
• 2 tablespoons tomato purée
• 2 teaspoons sweet smoked paprika
• 400 g tin chopped tomatoes
• 400 ml chicken or vegetable stock, made with 1 stock cube
• 1 teaspoon dried oregano
• 2 x 400 g tins cannellini beans, drained and rinsed
• 1 teaspoon English mustard
• 1 tablespoon flat-leaf parsley, chopped, optional
• ½ teaspoon fine salt, plus extra if needed
• ¼ teaspoon black pepper

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6. 6

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.