Jeska’s Mexican Sausage & Bean Casserole 2


Mexican Sausage & Bean Casserole

I MAY BE newly married, but that doesn’t mean I’m going to slave over a hot stove for my dear husband. This hearty sausage and bean casserole is a matter of simply frying a few things and tossing it all into the slow cooker. The result… a delicious winter meal that looks and tastes far more impressive than its minimal labour deserves.

DrF-JCooper-sausages2Ingredients

  • 1 packet of vegetarian sausages
  • 1 onion, diced
  • 2 tsp crushed garlic
  • 2 tsp cumin
  • 2 tsp Mexican seasoning
  • 1 tbsp brown sugar
  • Salt and ground black pepper
  • 2 cans of Mexican style tomatoes
  • 1 can of kidney beans
  • 1 can of butter beans
  • 2 cans of chickpeas
  • Vegetable stock (250ml or enough to cover the contents of the slow cooker)
  • Optional: 2 potatoes (chopped and parboiled). Potatoes will bulk out the casserole and make it last longer.

 DrF-JCooper-sausages1Method:

  1. Turn on the slow cooker and heat it through.
  2. Gently fry the onion and garlic until the onions have softened and are transparent. Mix in the cumin and Mexican seasoning. Lower the heat and add the tinned tomatoes and sugar. Stir, season to taste and leave to simmer for 5 minutes.
  3. Drain the canned beans and chickpeas, wash, and place them in the slow cooker.
  4. In a separate pan, fry the vegetarian sausages until they are nicely browned. Slice them into small pieces and add to the slow cooker.
  5. Pour the tinned tomatoes, onion and garlic mix into the slow cooker.
  6. Add the potatoes if you wish.
  7. Add the vegetable stock to the slow cooker and stir to combine all ingredients.
  8. Cook on high for 4 hours, or on low for 6-8.
  9. Thicken with corn flour if desired.
  10. Serve on a bed of rice with green beans on the side. Leftovers are wonderful on toast.

JESKA COOPER


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