Slow cooker bean and sausage chowder Recipe Gluten-free and dairy-free (casein-free).

YIELD: 2 L (8 cups)


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ORGANIC INGREDIENTS

  • 500 g ground pork
  • 450 g de gluten-free sausages cut on the bias
  • 1 can (540 ml) black beans, drained and rinsed
  • 1 can (540 ml) red beans, drained and rinsed
  • 165 g (1/2 cup) maple syrup
  • 135 g (1/2 cup) gluten-free barbecue sauce
  • 1 yellow onion, chopped
  • 2 green bell peppers, diced
  • 30 ml (2 tbsp) Worcestershire sauce
  • 15 ml (1 tbsp) Dijon mustard
  • 5 ml (1 tsp) garlic powder
  • 1 ml (1/4 tsp) red pepper flakes

PREPARATION

  1. Place the pork in the slow cooker and, using a wooden spoon, crumble it.
  2. Add all the other ingredients and mix gently so as not to break up the sausages too much.
  3. Cover and cook at a low temperature for 5 hours. Stir occasionally during cooking.
Slow cooker bean and sausage chowder Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

A comforting chowder where the sweetness of maple meets the character of sausages.