Black Beans with Sausage (Crockpot)
This is a wonderful slow cooker recipe that fills the house with its delicious aroma and makes me hungry all day. It's from The Slow Cooker Cookbook by Gina Steer.
Serves 4
225g / 8oz dried black beans, soaked overnight (I use kidney beans and pinto beans as well)
2 tbsp sunflower oil
1 large red onion, peeled and chopped
2-4 garlic cloves, peeled and crushed
2 celery sticks, trimmed and chopped
1/2 - 1 tsp dried crushed chillies
1 tsp ground cumin
1 tsp dried mustard powder
1 green pepper, deseeded and chopped
8 spicy pork or Toulouse sausages
410g / 14 1/2oz can chopped tomatoes
2 tbsp maple syrup
300ml / 1/2 pint beef or chicken stock
2 fresh bay leaves
1. Soak the beans overnight in plenty of cold water. Next day, preheat the cooker on high while preparing the ingredients. Drain the beans, rinse and place in a large pan, cover with cold water and bring to the boil. Boil steadily for 10 minutes, then drain and place in the slow cooker. Meanwhile, heat the oil in a large frying pan and saute the onion, garlic and celery with the chillies, cumin and mustard powder for 3 minutes. Add the pepper, stir well, spoon into the cooker and stir into the beans.
2. Add the sausages to the pan and cook until browned all over. Remove and place on top of the bean mixture. Blend the tomatoes with the maple syrup and stock, then pour over the sausages and add the bay leaves to the pot. Cover and cook on high for 6-8 hours.
It goes beautifully with cornbread muffins.
Serves 4
225g / 8oz dried black beans, soaked overnight (I use kidney beans and pinto beans as well)
2 tbsp sunflower oil
1 large red onion, peeled and chopped
2-4 garlic cloves, peeled and crushed
2 celery sticks, trimmed and chopped
1/2 - 1 tsp dried crushed chillies
1 tsp ground cumin
1 tsp dried mustard powder
1 green pepper, deseeded and chopped
8 spicy pork or Toulouse sausages
410g / 14 1/2oz can chopped tomatoes
2 tbsp maple syrup
300ml / 1/2 pint beef or chicken stock
2 fresh bay leaves
1. Soak the beans overnight in plenty of cold water. Next day, preheat the cooker on high while preparing the ingredients. Drain the beans, rinse and place in a large pan, cover with cold water and bring to the boil. Boil steadily for 10 minutes, then drain and place in the slow cooker. Meanwhile, heat the oil in a large frying pan and saute the onion, garlic and celery with the chillies, cumin and mustard powder for 3 minutes. Add the pepper, stir well, spoon into the cooker and stir into the beans.
2. Add the sausages to the pan and cook until browned all over. Remove and place on top of the bean mixture. Blend the tomatoes with the maple syrup and stock, then pour over the sausages and add the bay leaves to the pot. Cover and cook on high for 6-8 hours.
It goes beautifully with cornbread muffins.
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