Ingredients
Units
Scale
- 8 lean chicken sausages (450-500g total)
- 1 medium onion, sliced (120g)
- 2 carrots, sliced (150g)
- 2 celery sticks, sliced (120g)
- 1 red pepper, chopped (120g)
- 2 garlic cloves, crushed
- 1 × 400g tin chopped tomatoes
- 200ml chicken stock
- 1 tbsp tomato puree
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tbsp cornflour mixed with 1 tbsp cold water
- Salt and black pepper, to taste
- 1 × 400g tin butterbeans, drained and rinsed
Instructions
Heat a non-stick pan over medium heat and brown the sausages for 5–6 minutes, turning often. Transfer to the slow cooker.
In the same pan, add the onion, carrots, celery, garlic, and red pepper. Cook for 4–5 minutes until lightly softened. Transfer to the slow cooker.
Add the chopped tomatoes, chicken stock, tomato purée, smoked paprika, thyme, oregano, bay leaf, cornflour and a pinch of salt and pepper. Stir gently to combine.
Cook on low for 6 hours or high for 3 hours.
Stir in the butterbeans and continue cooking:
- Low: 45–60 minutes
- High: 25–30 minutes
Remove the bay leaf, taste, adjust seasoning, and serve with steamed greens.
- Prep Time: 10 mins
- Cook Time: 4 - 5 hrs
- Method: Slow Cooker
Nutrition
- Serving Size: 1
- Calories: 359
- Fat: 11g
- Carbohydrates: 36g
- Protein: 29g
