Actually one of my favourite dishes that I’ve made – I don’t know why I haven’t made it more! Super simple, chuck it in the slow cooker, dish! I love the fact it uses sausages, as these aren’t something I tend to cook much at uni, as they’re a little pricier than just beans and vegetables, but they have a lovely flavour so it’s a treat to eat.
This is a healthier version of baked beans (and one which takes more than 8hrs longer to prepare haha), but have a much better flavour and texture. No artificiality here! Could also be fun to experiment with meat-free sausages next time I try this.
Ingredients:
- 8 chipolata sausages
- 2x 400g cans mixed beans, drained and rinsed
- 2x 400g cans chopped tomatoes
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 tbsp sugar
- butter toast, to serve
Methods:
- In a pan, brown the sausages for 3-5mins over a high heat. You may wish to cut them in half before doing this.
- Transfer to the slow cooker pot, and add the beans and one of the tins of tomato. You can drain the juice from the other and add just the chopped tomatoes (I didn’t bother with this too much).
- Stir in the herbs and the sugar. Put the lid on and leave on Low for up to 8 hours.
- Before serving, check for seasoning and adjust according to taste.
- Serve on buttered toast.
Super simple, and would like to try making this overnight so that it is ready for breakfast the next morning. Could be fun to add some chilli flakes, just to spice things up, and perhaps other breakfast style foods, such as mushrooms or pieces of pancetta.
Be careful when storing, as the sausages won’t last long. A good idea to find someone to share the initial meal with, and then eat within 2-3 days.
Costs: from Tesco, £4.36, or £1.06 per portion. Not including price of herbs or sugar. A good cheapie.
The Night-Time Scribbler 