Spicy Sausage Cassoulet

Method

1. Brown sausages in a pan to seal in the flavour.
2. Add sausages, red onion, red chilli, drained black eyed beans and chorizo (optional) to the slow cooker pot.
3. Blend the sauce sachet with the water and add to the slow cooker pot along with the tinned tomatoes. Stir thoroughly.
4. Cover and cook for 4 hours on HIGH or 8 hours on MEDIUM, or until meat is cooked through. Keep covered during cooking. (Cooking times may vary between slow cooker models).
5. Add the kale and cook for a further 5 minutes.
6. Remove the lid and stand for 5 minutes before serving.

Top Tip – Smear a thin layer of oil around your slow cooker pot before adding the ingredients to prevent excess sticking.