This is a regular busy-day meal in my house. Not only is it fantastically easy, the variations are endless. You can use whatever tinned pulses you have, and it’s a great way to use up just about any vegetable – I particularly like to add chopped butternut squash. Spicy Italian sausages work really well, too. And, if I’m in a real hurry, I just skip frying the sausages, onions and peppers.
Heat a large frying pan over a high heat. Reduce the heat to medium, add the oil and sausages and fry for 3–5 minutes until browned all over, working in batches to avoid overcrowding the pan, if necessary. Use a slotted spoon to transfer the sausages to the slow cooker as they brown.
Pour off any excess oil from the pan, leaving about 1 tablespoon. Add the onion and fry, stirring, for 2 minutes. Add the garlic and peppers and fry for a further 1–3 minutes until the onion is softened. Use a slotted spoon to transfer the vegetables to the cooker.
Stir in the pulses, chopped tomatoes, stock and bay leaves and season with Worcestershire sauce and pepper. The ingredients will not be completely covered with liquid.
Cover the cooker with the lid. Cook on LOW for 4 hours until the sausages are cooked through and the peppers are tender. Remove and discard the bay leaves and add a little more Worcestershire sauce and pepper, if you like. Sprinkle with parsley and serve with some mustard.
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