Crockpot Sausage and Bean Casserole

• 8 oz bacon lardons
• 1 onion, red or white.
• 16 sausages
• 2 can tomatoes
• 1/2 pints chicken stock (from cube is o.k.)
• 2 tbsp black treacle (molasses)
• 1 can cannellini beans
• 1 can kidney beans
• 1 tbsp worcestershire sauce
• 2 tbsp tomato puree
• 1 salt and pepper

1. Fry lardons in a frying pan until crispy, drain and put in crockpot.
2. Slice the onion, quite thick, place in frying pan (in bacon fat) and fry gently until transparent, peel and chop garlic,add to onion and fry for one minute, don't allow to brown, drain and add to crockpot.
3. Fry sausages in same fat until cooked and browned, drain, allow to cool slightly, then cut into quarters, place in crockpot.
4. Drain both cans of beans, add to crockpot.
5. Chop tomatoes and add to crockpot, with juice.
6. Add worcestershire sauce, treacle, tomato puree and stock.
7. Stir through
8. Season with salt and pepper.
9. Cover with lid and cook on low for 4 hours, stirring occasionaly.
10. Serve with rice or mashed potatoes.
11. You can substitute whatever beans you like, I have used butter beans and even chucked in a tin of baked beans when I had no cannelini beans.i

bacon, onion, sausages, tomatoes, chicken, black, cannellini beans, kidney beans, worcestershire sauce, tomato puree, salt

Taken from cookpad.com/us/recipes/341574-crockpot-sausage-and-bean-casserole (may not work)