Sausage and Bean Slow Cooker Dinner

1 tablespoon vegetable oil

1 pound pork sausage links

1 onion, chopped

1 ½ 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.