Slow Cooker Sausage + Baked Bean Casserole Recipe

Slow cooker sausage + baked bean casserole recipe – hearty meals like this have never been so effortless with minimal washing up! Of course, it’s gluten-free and Coeliac-friendly.

Slow cooker sausage + baked bean casserole recipe, anyone? This one takes just 10 minutes of effort – then you can put your feet up while it bubbles away in the slow cooker! No need to serve with anything else… apart from a buttered hunk of gluten-free bread if you fancy!

Here’s another recipe plucked right from my slow cooker mini series over on Instagram and TikTok.

I polled everyone on Instagram and in my Facebook group recently asking which recipes you’d like to see more of in 2023… and slow cooker recipes were very high on the list! So I thought I’d start the year with another hearty, comforting dish that absolutely everyone can pull off.

Here’s everything you’ll need:

Slow cooker sausage + baked bean casserole recipe: What you’ll need…

• Gluten-free chipolatas or sausages: Any sausages of your choice will work perfectly, just ensure they’re gluten-free!
• Chopped tomatoes: Even the cheapest tin of chopped tomatoes sing in this dish, so use whatever you can get your hands on.
• Baked beans: Yes, just regular ol’ tins of baked beans in tomato sauce! You don’t have to use Heinz, but that’s what I used in this recipe.
• Red peppers: These work so well in any tomato-paprika-based casserole, stew or sauce, which is exactly what we’re going for here. Any other colours will work too.
• Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
• Smoked paprika: And of course, a little smoked paprika works wonders here too, adding an extra dimension of flavour to the sauce.
• Dried mixed herbs: Here’s my herb of choice for this dish, though the following work too in its place: Italian seasoning, oregano or herbs de provence.
• Dried chilli flakes: A little heat goes a long way so add as much or as little as you like.
• Gluten-free stock cube: Any flavour stock cube works (I prefer ham usually) as long as it’s gluten-free.
• Salt and pepper: A little can make a big difference so please use salt and pepper if you can!

So, what does it taste like? The sauce offers a velvety, smoky, herby tomato flavour along with a little kick from the dried chilli flakes.

The sausages are melt-in-the-mouth tender from the low and slow cooking, matched perfectly with the tender baked beans and peppers.

To say that this dish is both warming and comforting is an understatement!

Simply serve with mashed potatoes or just a big ol’ chunk of gluten-free bread. It makes. anygluten-free bread taste unreal!

Slow cooker sausage + baked bean casserole recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your slow cooker sausage + baked bean casserole recipe dairy-free?

It is dairy-free!

Can I make your slow cooker sausage + baked bean casserole recipe veggie or vegan?

Of course! Simply:

• Use gluten-free veggie or vegan sausages but don’t put them in the slow cooker. Instead, prepare them according to the packet instructions and stir them into the finished stew before serving.

Is this recipe low FODMAP?

To make this recipe suitable for the elimination phase of low FODMAP diet, you’d need to:

• Ensure the garlic oil doesn’t have any bits of actual garlic visibly floating in it when shaken
• Use green peppers instead of red or yellow.
• Use a low FODMAP stock cube
• Ensure your sausages are low FODMAP (contains no wheat or common seasoning like onion powder or garlic powder)
• Omit the baked beans and substitute for 140g butter beans and 200ml of boiling water

One serving is a safe low FODMAP serving size.

Note: If you’re just intolerant to onion and garlic or in the reintroduction phase of the low FODMAP diet, these specific baked beans are free from onion and garlic. Using these, you then wouldn’t need to swap the baked beans for butter beans and water.

Can I cook this in a pot on the stove?

Yes! Simply use a dutch oven or a large lidded casserole dish. Place on the stove on the lowest heat and follow the timings as in the recipe.

How can I make this healthier?

If you want to make it even healthier you can always:

• Use a low calorie garlic-flavoured cooking spray instead of garlic oil
• Use chicken breast instead of chicken thighs (chop into large chunks or they’ll dry out too fast)
• Omit the pepperoni or use half the required amount
• Use low-fat cream cheese
• Omit the parmesan added at the end or use a low-fat cheddar cheese (grated) instead

Which slow cooker do you use?

I use the Morphy Richards 6.5l ‘Sear & Stew’ slow cooker (pictured below) that I picked up in Sainsbury’s. It’s big enough to make food for four people or more. We’ve had it for a couple of years and it’s super easy to use and still going strong.

The above seems to be no longer in production, so here’s a link to the newer model.

Slow cooker sausage + baked bean casserole recipe: Tips for quick and easy prep + cooking

1. Browning the sausages is worth it! Not only does it give them a more visually appealing colour, but it seals in all the juices which stop them from getting shrivelled and dry during the long cooking period.
2. Half a tsp of dried chilli flakes is a very mild spice. Increase it to your liking! I’d say 1 tsp would be mild, 1.5 tsp would be medium and 2 would be starting to get towards hot.
3. Don’t settle for watery stews and casseroles! This shouldn’t be a problem with this one, but it can happen in the slow cooker. Usually it just needs longer to reduce down, but cooking with the lid off for 20-30 minutes on high is an easy way to thicken things up.
4. Don’t like peppers? Use whatever veg you like! Carrots, parsnips, courgette or sweet potato would work well, but add quick cooking veg in like peas or spinach around 15 minutes before it’s done.
5. Fancy using chicken instead of sausages? Go for it! I’d recommend using boneless, skinless chicken thighs (chopped) and lightly browned in a frying pan with oil. Then simply add to the slow cooker with everything else.

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Thanks for reading all about my slow cooker sausage + baked bean casserole recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

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