Slow cooker

Freezer friendlyGreat for batch cookingRecommended for a 3.5 litre slow cooker

Slow cooker Sausages Family dinner One-pot Cannellini beans Peppers Paprika Budget-friendly

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Slow cooker

Tags: Slow cooker, Sausages, Family dinner, One-pot, Cannellini beans, Peppers, Paprika, Budget-friendly

Slow Cooker Smoky Paprika Sausages with Cannellini Beans and Peppers

Name: Slow Cooker Smoky Paprika Sausages with Cannellini Beans and Peppers
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 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

Pork sausages, sweet peppers and cannellini beans cook slowly in a smoky paprika tomato sauce for an easy, filling family supper. Serve it with crusty bread, mashed potato or steamed greens to soak up the sauce.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Slow Cooker Smoky Paprika Sausages with Cannellini Beans and Peppers recipe photograph

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Tin opener
Knife and chopping board

Ingredients

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

Substitutions

Pork sausages → Chicken sausages (Use a similar total weight and check they are fully cooked before serving.)
Cannellini beans → Tinned butter beans or haricot beans (Drain and rinse before adding.)
Sweet smoked paprika → Sweet paprika (The dish will have a gentler, less smoky flavour.)
Chicken stock → Vegetable stock (Use vegetable stock for a pork-free or more broadly suitable option.)

Instructions

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.
Add the onion and peppers to the same pan and cook for 4–5 minutes until beginning to soften. Stir in the garlic, tomato purée and smoked paprika and cook for 1 minute, then tip everything into the slow cooker.
Pour the chopped tomatoes and stock into the slow cooker. Add the oregano, salt and black pepper, then stir gently to combine. Arrange the sausages under the surface of the sauce as far as possible.
Cover and cook on the LOW setting for 5 hours, or until the sausages are cooked through and the peppers are tender.
Stir in the drained cannellini beans and English mustard. Cover and cook for a further 45–60 minutes on LOW, until the beans are hot and the sauce is bubbling gently.
Check that the sausages are piping hot in the centre and adjust the seasoning. Scatter with parsley, if using, and serve immediately.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Eat within 3 days. Freeze portions in suitable containers for up to 3 months, preferably without the parsley. Defrost: Defrost frozen portions in the refrigerator overnight, then reheat until piping hot throughout. Do not defrost at room temperature.

Reheat from chilled in a saucepan over a medium heat until piping hot throughout, stirring occasionally, or microwave in a covered microwave-safe container. Add a splash of water if the sauce has thickened. Only reheat once.

Slice the sausages and serve the leftovers over jacket potatoes, stir through cooked pasta, or use as a filling for toasted bread rolls.

Allergen information

Sausages and stock cubes vary by brand and may contain gluten, milk or sulphites. English mustard contains mustard. Check labels, particularly if cooking for anyone with an allergy or intolerance.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

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.

Add the onion and peppers to the same pan and cook for 4–5 minutes until beginning to soften. Stir in the garlic, tomato purée and smoked paprika and cook for 1 minute, then tip everything into the slow cooker.

Pour the chopped tomatoes and stock into the slow cooker. Add the oregano, salt and black pepper, then stir gently to combine. Arrange the sausages under the surface of the sauce as far as possible.

Cover and cook on the LOW setting for 5 hours, or until the sausages are cooked through and the peppers are tender.

Stir in the drained cannellini beans and English mustard. Cover and cook for a further 45–60 minutes on LOW, until the beans are hot and the sauce is bubbling gently.

Check that the sausages are piping hot in the centre and adjust the seasoning. Scatter with parsley, if using, and serve immediately.

Swaps and substitutions

Pork sausages → Chicken sausages

Use a similar total weight and check they are fully cooked before serving.

Cannellini beans → Tinned butter beans or haricot beans

Drain and rinse before adding.

Sweet smoked paprika → Sweet paprika

The dish will have a gentler, less smoky flavour.

Chicken stock → Vegetable stock

Use vegetable stock for a pork-free or more broadly suitable option.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Reheating

Leftover ideas

Slice the sausages and serve the leftovers over jacket potatoes, stir through cooked pasta, or use as a filling for toasted bread rolls.

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

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

Slow Cooker Smoky Paprika Sausages with Cannellini Beans and Peppers

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Slow Cooker Smoky Paprika Sausages with Cannellini Beans and Peppers

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

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