1.Heat oil in a large frying pan; cook pork, in batches, until browned all over. Transfer to a 4.5-litre (18-cup) slow cooker.
2.Cook sausages in same frying pan until browned all over; transfer to cooker with capsicum, onion, beans, garlic, tomatoes, stock, paste, dried oregano and chilli. Cook, covered, on low, for 8 hours.
3.Skim fat from surface. Remove sausages from cooker; chop coarsely, return to cooker. Season to taste. Serve topped with fresh oregano.
You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off after it’s cooked.Note