Quantities for 2, but easy to double up
INGREDIENTS
- 4 tbsp oil
- small onion, peeled chopped
- clove of garlic, peeled, finely chopped
- sprig of rosemary, finely chopped
- 250ml stock
- 4 pork sausages, each cut in half
- 300gm butternut squash, peeled, cut in 3cm chunks
- can of butter beans
- 150g chard - well washed*
- salt&pepper
- 2 heaped tbsp breadcrumbs
- grated parmesan/vegan parmesan [optional]
METHOD
- Heat 2tbsp oil in a frying, stir in the onion, cook gently 10 mins, and rosemary and garlic cook for 2 minutes.
- Transfer to slocooker.
- Put 1tbsp oil in pan, and turn up the heat - brown off the sauages for 5 mins
- Transfer to slocooker.
- Pour half the stock into frying pan to deglaze then tip that, plus remaining stock into slocooker
- Rinse the butter beans under the tap, and add to slocooker, along with the squash cubes.
- Cut out the chard stalks, slice into 2cm lengths, cut leaves into bite size pieces, add to cooker.
- Put slocooker on high, and leave for at least 3½ hours. Season to taste with s&p
- Just before serving, toast the breadcrumbs in 1tbsp oil till crisp and golden, season with salt
- Serve in warmed bowls, stir in parmesan/VeganP if desired.
- Sprinkle with breadcrumbs
- Enjoy!
* This recipe was loosely based on one I read somewhere, but modified to use up stuff I had in the fridge/cupboard/raised bed. Do make sure to wash the chard really thoroughly. I found a tiny snail clinging to the back of one leaf. I may name this dish
"Sausage Casserole Sans Escargot"
Those tiny tenacious snails! I'm always unexpectedly finding them! The recipe sounds nice. Yum, sausages...
ReplyDelete🐌🐌🐌💛
DeleteThis looks absolutely delicious!
ReplyDelete😋
DeleteI don't use my slow cooker enough I used to before I retired, I must start again. We love butter beans and I often make a Rick Stein recipe based on a Greek dish using tomatoes, lots of garlic, butter beans, olive oil and dark greens. I think it is called something like Giganticus? Good for vegetarians/vegans. Regards Sue H
ReplyDeleteI think that's Gigantes Plaki [aka Greek Baked Beans]
ReplyDeleteHa ha the snail!! Easy to miss.. to me the only way to eat butternut quash is disguised with other veg in a casserole!
ReplyDeleteI really like squash, it's useful for bulking out soups or curries. And delicious roasted
DeleteOh the snail! I'll have to remember that when I'm washing rainbow chard next year, I wonder how many we've inadvertently eaten over the years!
ReplyDeleteAlison in Devon x
I suspect you'd notice the crunchy shells. 🐌🐌🐌Slugs and caterpillars 🐛🐛🐛 however, are a different matter 🤣🤣🤣
DeleteOh gosh, thank goodness you noticed the extra bit of protein trying to cling to your leaves!! I meant to buy a butternut squash when I went to Aldi, they are on the Super Six this week.
ReplyDeleteThe Super Six [Aldi] and Pick of the Week [Lidl] often have excellent veg bargains
DeleteLooks like the perfect cold weather meal!
ReplyDeleteJanF
I blended the leftovers today to make a warming soup for lunch today.
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