Monday, December 17, 2012

Mealtime Monday {Spicy Beans and Sausage}

This week's recipe is one my mother in law gave me more than three years ago. It's been a solid part of our menu rotation since then. It's easy - especially if you use canned beans -- and hearty if served over rice. I use whatever sausage is on sale, which is usually beef instead of turkey. I've even used chicken or left out the meat altogether (during Ryan's Vegetarian Phase and again during our No-Processed-Foods-Whatsoever Phase.) Bonus: It freezes and thaws beautifully.

1 lb. smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 1/2 oz.) great northern beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 1/2 cups frozen corn
1 1/2 cups salsa
1 large green pepper, chopped
1 large onion, chopped
1/2 to 1 cup water (enough to fill cooker at least halfway)
3 garlic cloves, minced
1 tsp. ground cumin
salt and pepper to taste

Combine all ingredients in slow cooker. Cover and cook on low 5 to 6 hours (high 3 to 4 hours) or until meat is tender and vegetables are softened. Stir before serving. Yield: 6 servings

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