Sausage and kidney bean stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turkey sausages; italian style |
| 1 | medium | Onion; halved and sliced |
| 1 | small | Green pepper; chopped |
| 1 | teaspoon | Garlic; minced |
| 28 | ounces | Tomatoes; canned |
| 32 | ounces | Kidney beans; canned, drained |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Dried basil |
Directions
In a non-stick skillet over medium-high heat, cook sausage. Remove and cut in ½ inch thick slices. Put all ingredients into slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.
NOTES : Original recipe called for pork sausage. I substituted turkey sausage to lower the fat content. Per serving: 213 calories, 6.7 grams fat, CFF 33⅖%
Recipe by: Proctor-Silex Slow Cooker Booklet Posted to EAT-LF Digest by "Robin Carroll-Mann" <harper@...> on Feb 24, 1998