Slow Cooker Creamy Mushroom and Butter Bean Casserole

Method

Make it happen

1. 01

   Use only pre-cooked tinned beans, drained and rinsed; do not substitute raw dried kidney beans. Soften onion in oil in a frying pan for 4 minutes and add garlic for 30 seconds.

2. 02

   Put the onion and garlic into the slow cooker, pour in stock and add the other ingredients as directed.

3. 03

   Add mushrooms, beans and thyme at the start; keep cream refrigerated.

4. 04

   Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until all the vegetables are tender and the stew is bubbling hot.

5. 05

   Stir cream through for the last 20 minutes on HIGH until thoroughly hot.

6. 06

   Taste, season and serve hot. Add boiling water a little at a time if the sauce becomes too thick.