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

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