- 1 tablespoon vegetable oil
- 1 pound pork sausage links
- 1 onion, chopped
- 1 1/2 cups beef stock
- 1 (14.5 ounce) can tomatoes
- 2 tablespoons tomato puree
- 1 tablespoon hot pepper sauce (such as Tabasco®) (optional)
- 4 carrots, cut in chunks
- 1 (14 ounce) can garbanzo beans, drained and rinsed
- 1 (14 ounce) can kidney beans, rinsed and drained
- Heat oil in a large skillet over medium heat. Cook the sausage until well browned, 5 to 7 minutes.
- Stir in the onion; cook and stir until lightly browned, 5 to 7 minutes more.
- Remove the sausages, and cut them into 1 1/2-inch to 2-inch pieces.
- Pour the beef stock, tomatoes, tomato puree, and hot sauce into the skillet with the onion and bring the mixture to a simmer, scraping up any brown bits from the bottom.
- Place the carrots into a slow cooker, followed by the garbanzo beans and kidney beans.
- Arrange the sausage pieces on top.
- Pour the sauce from the skillet into the slow cooker.
- Cook on Low for 4 to 6 hours.
05/23/2018
recipepes.com
Sausage and Bean Slow Cooker Dinner, recipe
PT15M
PT1H
5
455 calories
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