Mexican Venison Sausage and Bean Stew for the Slow Cooker
I've spent the month experimenting with my new kitchen toy. I've always hummed and hawed about whether or not to purchase a slow cooker but the need for comforting stews during the cold weather and also the possibility of us redoing our kitchen this year provided a strong case in favour of me getting one. Venison is a meat that I enjoy eating in the winter and I decided to experiment with some venison sausages that I bought locally. An absolute winner and utterly delicious!
Mexican Venison Sausage and Bean Stew (Slow Cooker) - Serves 5
1tbsp olive oil
1 red onion, finely chopped
1 brown onion, finely chopped
4 cloves of garlic, crushed
3 carrots, chopped in big chunks
2 red peppers, chopped in big chunks
2 yellow peppers, chopped in big chunks
12 venison sausages (gluten-free)
2 tsp chipotle paste
1 tsp hot smoked paprika
1 tsp cumin
1tbsp Mexican oregano
250ml red wine
2 x 400g tins chopped tomatoes
2 tbsp sundried tomato paste
1 chicken stock cube
1 x 400g tin black eyed beans
1 x 400g tin black beans
25ml coriander leaves and a dollop of sour cream to serve
- Heat olive oil in a heavy bottomed pan and cook onion till translucent.
- Add garlic and cook for 2 minutes.
- Add sausages and cook for 5 minutes.
- Transfer the sausage and onion mixture to the slow cooker and add carrots, peppers, chipotle paste, paprika, cumin and oregano. Stir.
- Add red wine, tomatoes and the stock cube and cook on low in the slow cooker for 8-10hours.
- Add beans one hour before the end and adjust seasoning.
- Serve with coriander, sour cream and some crusty bread.