Since the Sausage and Baked Bean Casserole has proven so popular then it came to a time when it needed to be improved upon. Here is that improvement in the form of a Sausage and Baked bean Casserole with Bacon.
Did we cheat and just add something? No, this a total rewrite of that original recipe. We took what we already had and made it better. There are similarities of course with many of the basic ingredients pressent in both. It is a new and, we think, much improved slow cooker recipe. Check it out and let us know what you think in the comments.
- 225g/½lb Sausages (4 in total)
- 225g/½lb Cooking Bacon (see recipe)
- 2 small/1 medium Brown Onion
- 400g/14oz can Vegetarian Baked Beans (see recipe)
- 225g/½lb Potato
- 50g/2oz Frozen Peas
- 50g/2oz Frozen Whole Green Beans
- 50g/2oz Frozen Carrots
- 125ml/5fl oz Passata (see recipe)
- 1 Tbsp Soy Sauce
- 1 Chicken Stock Cube
- 1 large pinch each of Parsley, Basil and Thyme
- Sea Salt
- Black Pepper
- If using fresh sausages rather than frozen then be sure to pierce them with a fork along their length. Then add the sausages to the slow cooker pot.
- Cooking Bacon is what could be called the scraping from the nicely shaped rashers on the shelves. It is still bacon though and it normally sells for a very low price too. Cut into bite-sized pieces then add in to the pot.
- Peel and chop the onion according to taste. I like to have thin onion pieces that are about 2.5cm/1in in length but others prefer a smaller dice. Another one for the pot.
- Add in the can of baked beans. The ingredients say Vegetarian Baked Beans because of the differences between the US and the UK. The US thinks that baked beans should have pork in while the UK leaves that out. Extra pork for those in the US by using standard US baked beans so feel free to choose. Set the empty baked bean can aside for a moment.
- Wash the potato then check over for blemishes. Cut away any that you may find then dice the potato into pieces around 1cm/½in in size. Stay away from peeling them because the best nutrients from the potato is found in the skin. Yet more for the pot so in with the potato.
- What else can be said about frozen peas other than into the pot.
- Break the green beans into small pieces then add them to the rest.
- In with the carrots to build up the vegetable content. I used frozen baby carrots in this version because that was what I had. Fresh sliced carrots would be a better choice.
- Passata is sieved tomatoes which make it almost a paste. Add that next. Alternatively, add half a 400g/14oz can of chopped plum tomatoes.
- Spoon in the soy sauce.
- Crumble the chicken stock cube into the baked bean can then add in about ¼ can of boiling water. Be careful with the can because it will now be very hot. Use a fork to dissolve the stock cube and to get the remaining tomato sauce from the sides of the can. Pour the mixture carefully into the slow cooker pot.
- Fill the can again to pick up any trace of beans still left. Add to the rest which should now be almost covered. If not then pour in a little more water until the level is just above the other ingredients.
- Add the herbs plus salt and pepper to taste.
- Mix well then cover and set the slow cooker on high for an hour. After that time is up then it needs to go on the Low setting for 2-3 hours. I tend to keep the initial cook time on the low side when tomato is involved. That means that I will switch the heat off after 2 hours and leave overnight for the flavour to develop. Then I do an hour on High followed by 1-2 hours on Low to finish off on the following day. You may prefer to cook straight through which also works. Go for 3, or maybe even 4, hours on the Low setting if doing that though.
- Whichever way it gets cooked, it still ends up as a great Sausage, Bacon and Baked Bean Casserole that is ready to serve. All it really leads is a loaf of warm, crusty bread cut into big chunks and a delicious dinner is ready to go on the table.