6 servingsPrep Time
1 tablespoon: vegetable oil
1 pound: pork sausage links
1: onion, chopped
1 1/2 cups: beef stock
1 (14.5 ounce) can: tomatoes
2 tablespoons: tomato puree
1 tablespoon: hot pepper sauce (such as Tabasco®)
4: carrots, cut in chunks
1 (14 ounce) can: garbanzo beans, drained and rinsed
1 (14 ounce) can: kidney beans, rinsed and drained
Heat oil in a large skillet over medium heat. Cook the sausage until well browned, 5 to 7 minutes.
Stir in the onion; cook and stir until lightly browned, 5 to 7 minutes more.
Remove the sausages, and cut them into 1 1/2-inch to 2-inch pieces.
Pour the beef stock, tomatoes, tomato puree, and hot sauce into the skillet with the onion and bring the mixture to a simmer, scraping up any brown bits from the bottom.
Place the carrots into a slow cooker, followed by the garbanzo beans and kidney beans.
Arrange the sausage pieces on top.
Pour the sauce from the skillet into the slow cooker.
Cook on Low for 4 to 6 hours.
Calories: 392 kcal
Carbohydrates: 35.6 g
Cholesterol: 60 mg
Fat: 15.5 g
Fiber: 9.3 g
Protein: 27.4 g
Sodium: 1037 mg