Easy Slow Cooker Sausage Casserole

close overhead shot of Slow Cooker Sausage Casserole with brown rice in a white bowl.

4.95 from 34 votes

An easy slow cooker sausage casserole with black beans, chickpeas and red pepper. About 5 minutes of prep, and you can use any sausages, meat or plant-based.

Prep Time5

Cook Time3 30

3 30

Total Time3 35

Course: Dinner, Main Course

Cuisine: British

Diet: Gluten Free

Servings: people

Author: James Wythe

Equipment

Ingredients

6 sausages meat or plant-based; choose gluten free ones if you need them (check the label)
1 white onion
2 cloves garlic
400 g can of black beans (drained)
400 g can of chickpeas (drained)
400 g can of chopped tomatoes
1 red pepper
125 ml water
1 tsp cumin
1 tsp paprika
1 tsp ground coriander
1 tsp chilli powder
1 vegetable stock cube/pot crumbled in, no need to make it up first; gluten free if you need it (check the label)
salt and pepper

Instructions

Firstly finely dice the onion, roughly cube the pepper, dice the garlic and chop the sausages into 1 inch chunks.
Add all of the ingredients into the slow cooker (crumble in the stock cube with the water, there is no need to make the stock up first), stir and place the lid on and cook on high for 3.5 hours or low for 7 hours, until the vegetables are tender and everything is steaming hot all the way through.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Cool within 2 hours (smaller containers cool faster), then keep it covered in the fridge for up to 2 days. Reheat on the hob or in the microwave until steaming hot all the way through, and only reheat it once.

To Freeze: Cool it first, then freeze in portions for up to 3 months. Defrost fully in the fridge, eat within 24 hours and reheat only once, until steaming hot all the way through (you may need to add a splash of water).

Tip 1: Use any sausages you like, meat or plant-based. I swap between the two all the time.

Tip 2: Use whatever beans/veg you have in the cupboard/fridge.

Tip 3: A good quality veg stock pot/cube makes the difference here.

Tip 4: Many sausages and stock cubes contain wheat, so choose ones labelled gluten free if you need it. This casserole is about 3.1g of salt a portion, mostly from the sausages and stock, so taste before adding any salt.

Nutrition: The figures use a typical sausage (6 sausages, 360g, about 250 kcal per 100g, the average of a pork and a plant-based sausage). Pork sausages give about 416 kcal a portion and plant-based sausages about 331 to 414 kcal depending on the brand, so check your pack.

Nutrition