Sausage, bean and radicchio hash (slow cooker recipe)

This is a very hearty and filling cassoulet and perfectly suited to slow cooking.

Sausage, bean and radicchio hash (slow cooker recipe)

Served with homemade pasta and broccoli
Servings:	Serves 6
Calories per serving:	439
Ready in:	4 hours, 10 minutes
Prep. time:	10 minutes
Cook time:	4 hours
Difficulty:
Recipe author:	Chef
First published:	17th April 2014

Best recipe review Winter Warmer 4/5 In Autumn! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 cloves of garlic, peeled and crushed
• 2 red onions, peeled and sliced
• 2 tablespoons of Olive oil
• Splash of red wine (optional)
• 1 Mattessons smoked pork horseshoe sausage, sliced on the diagonal
• 1 225g (8 oz) hot chorizo sausage, sliced
• 1 400g can of cannellini beans, rinsed well and drained
• 1 400g can of flageolet beans, rinsed well and drained
• 2 400g tinned tomatoes
• 1 tablespoon tomato puree
• 300 ml (1/2 pint) chicken stock
• Pinch of chilli flakes
• Pinch of mixed herbs
• 1 tablespoon tomato puree
• sea salt and freshly ground black pepper
• 450 g (1 lb) radicchio, cored and shredded

Method

1. Heat the olive oil in a heavy based pan and add a good pinch of black pepper
2. Gently saute the onions for 5 minutes, add the garlic for the last 2 minutes. Don't let the garlic burn
3. Deglaze the pan with the red wine, if using.
4. Reserve the onions and garlic to the slow cooker and add the chorizo sausage and fry for 3 minutes, turning often
5. Add the horseshoe sausage and fry until browned.
6. Add the cooked sausages to the slow cooker
7. Tip in the beans, tinned tomatoes, tomato puree, chicken stock and the chilli flakes, mixed herbs and stir well.
8. Add the sliced radicchio, cover and cook on low for 4 hours
9. Check for seasoning and serve.

Variations

Use any variety of cabbageand any variety of canned beans. Reconstituted dried beans would be great providing you leave time to rehydrate them.

I added a sliced up courgette 30 minutes before the end, as we had one spare.

Chef's notes

If you like your cabbage with a little bite, and time allows, add the cabbage during the last 30 minutes of cooking.

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