Slow Cooker Sausage and Bean Casserole

Slow cooker sausage and bean casserole. This sausage and bean casserole is a simple comfort food dish perfect for those cold winter nights. It’s made with chorizo sausages and beans, and the crockpot makes it easy to prep ahead of time.

How to Make an Easy, Tasty Slow Cooker Recipe

Slow cookers are great for making easy, tasty recipes. They are easy to use and they can make any recipe taste delicious.

Slow cookers can be used to make a variety of dishes. You can make soups, stews, and even desserts in them!

They are perfect for people who don’t have a lot of time to spend in the kitchen because you just need to throw everything into the slow cooker and then forget about it for the day or two that it takes to finish cooking.

What is a Sausage and Bean Casserole?

This dish is a slow-cooked casserole that is perfect for the holiday season. It includes a variety of beans, sausage, and vegetables.

Slow cooker cassoulet is a dish that originated in France. The name “cassoulet” comes from the French word “casserole”. It’s made with beans, meat, and various herbs and spices. This dish can be served as a main course or as an appetizer to go with drinks.

The ingredients in this dish are simple and easy to find at any grocery store or butcher shop. This recipe calls for smoked sausage which gives this dish an extra savory flavor. This recipe also includes white beans, tomatoes, carrots, onion, garlic cloves, thyme leaves, bay leaves, salt, and pepper – all of which are common ingredients in many dishes around the world.

Slow Cooker Sausage and Bean Casserole

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Ingredients

• 1 pound (480 g) chorizo sausages, cut into pieces
• 3½ oz (100 g) pork lardons
• 1 pound (480 g) cannellini beans, tinned
• 1 white onion, peeled and diced
• 2 carrots, peeled and diced
• 4 garlic cloves, peeled and minced
• 14 oz (420 g) chopped tomatoes
• 1 cup (250 ml) dry white wine
• 1/2 cup (125 ml) water
• 1 chicken stock cube
• 4 tablespoons tomato puree
• 2 teaspoons chopped fresh parsley
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1½ teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon cooking oil

Method