Stokes Recipes & Tips
Bonfire Bangers and Barbeque Bean Casserole
What you'll need
(we love Hillfarm extra virgin rapeseed oil!)
450g pork sausages
100g chorizo sausage, skinned and roughly chopped
4 onions, peeled and sliced thickly
4 cloves of garlic, peeled and finely chopped
1 red pepper, trimmed, deseeded and cut into strips
2 x 400g tins of mixed beans in tomato sauce
Steps to take
Step 1 Turn your slow cooker on to high.
Step 2 Heat one tablespoon of rapeseed oil in a large frying pan and add the sausages, cook them over a medium heat until they are browned. Drain and remove them from the pan and set to one side.
Step 3 In the same frying pan, add more rapeseed oil and gently fry the chorizo, onions and garlic together until just soft and the chorizo has started to release its oils. Add the red pepper and cook for a further 4-5 minutes, stirring throughout. Remove the mixture from the pan and spoon it into the slow cooker.
Step 4 Put the mixed beans into a bowl and add the Barbeque Sauce, stir well. Pour the barbeque beans into the slow cooker and mix them with the onion mixture - season to taste with salt and pepper.
Step 5 Add the sausages by placing them on top.
Step 6 Replace the slow cooker lid and cook for 3 to 4 hours on high or 5 to 6 hours on medium.
Step 7 Serve with mashed potatoes and spiced red cabbage or seasonal greens.
Courtesy of Lavender & Lovage.
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