Italian Sausage & Cannellini Bean Stew

  • Serves : 4
  • Makes : 1
  • Type : Main Course

Good quality Italian-style sausages are the key to success in this satisfying recipe, cooked in the Lakeland 3.5 Litre Digital Slow Cooker


  • 1 tbsp olive oil 
  • Italian sausages 
  • 200ml red wine 
  • large onion sliced
  • large garlic clove crushed
  • red pepper deseeded and chopped
  • chicken or vegetable stock cube 
  • 2 x 410g cans cannellini beans rinsed and dried
  • 290g jar tomato and herb pasta sauce 
  • 20g dried porcini mushrooms 
  • 1 tbsp mixed dried Italian herbs 
  • 1/2 tsp fennel seeds 
  • sprigs rosemary 
  • 1 portion freshly ground black pepper 
  • 1 portion chopped fresh parsley to garnish

Top tip!

Serve with crusty bread to mop up all the delicious juices.


  1. Using the Lakeland 3.5 Litre Digital Slow Cooker, heat the olive oil in its aluminium cooking pot on the hob and cook the sausages for 8-10 minutes, turning often, until browned. Pour in the red wine and allow it to bubble up.
  2. Using oven gloves, transfer the cooking pot to the slow cooker unit. Add the onion, garlic, pepper, crumbled stock cube, cannellini beans, pasta sauce, dried mushrooms, dried herbs, fennel seeds and rosemary. Season with salt and black pepper.
  3. Cover with the glass lid and switch on the cooker, setting the control to low and cooking for 7-8 hours.
  4. Ladle into warmed bowls and serve, garnished with parsley.