Prep
5m
Cook
3h
Total
3h 5m
Shop
The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
So firstly put the sliced hot dogs into your slow cooker, along with the sliced onion.
Step 2
Then follow with the chopped tomatoes, kidney beans, Worcestershire sauce, brown sauce, cayenne pepper, paprika and tomato purée.
Step 3
Then stir it well and cook on low for around 2 hours.
Step 4
Then add in the chopped peppers, vegetable stock and baked beans and season with salt and pepper, then stir well.
Step 5
Cook for a further 1 to 2 hours. But how long the peppers take to cook will depend on their size.
For
4
M
I
4
Hot dogs, cut into bit-sized pieces
1
Onion, peeled and sliced
2
400g tins
Chopped tomatoes
1/2
400g tin
Red kidney beans, drained and rinsed
2
tbsp
Worcestershire sauce
1
tbsp
Brown sauce
1
tspn
Cayenne pepper
1
tspn
Paprika
1
tbsp
Tomato purée
1
Red pepper, deseeded and chopped (or a handful of frozen chopped peppers)
1
Green pepper, deseeded and chopped (or a handful of frozen chopped peppers)
1
200g tin
Baked beans
250
ml
Vegetable stock
1
pinch
Sea salt
1
pinch
Freshly ground black pepper
To serve:
1
Fresh crusty baguette or loaf
+ Add all to shopping list
Per Serving
Calories
376kcal
Fat
8g
Carbs
59g
Protein
18g
Cancel
Prep
5m
Cook
3h
Total
3h 5m
Shop
The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
So firstly put the sliced hot dogs into your slow cooker, along with the sliced onion.
Step 2
Then follow with the chopped tomatoes, kidney beans, Worcestershire sauce, brown sauce, cayenne pepper, paprika and tomato purée.
Step 3
Then stir it well and cook on low for around 2 hours.
Step 4
Then add in the chopped peppers, vegetable stock and baked beans and season with salt and pepper, then stir well.
Step 5
Cook for a further 1 to 2 hours. But how long the peppers take to cook will depend on their size.
For
4
M
I
4
Hot dogs, cut into bit-sized pieces
1
Onion, peeled and sliced
2
400g tins
Chopped tomatoes
1/2
400g tin
Red kidney beans, drained and rinsed
2
tbsp
Worcestershire sauce
1
tbsp
Brown sauce
1
tspn
Cayenne pepper
1
tspn
Paprika
1
tbsp
Tomato purée
1
Red pepper, deseeded and chopped (or a handful of frozen chopped peppers)
1
Green pepper, deseeded and chopped (or a handful of frozen chopped peppers)
1
200g tin
Baked beans
250
ml
Vegetable stock
1
pinch
Sea salt
1
pinch
Freshly ground black pepper
To serve:
1
Fresh crusty baguette or loaf
+ Add all to shopping list
Per Serving
Calories
376kcal
Fat
8g
Carbs
59g
Protein
18g
Cancel
