December 9, 2012
I tried a new recipe from my slow cooker book tonight and had to share. I made a few adjustments, but the original recipe is below as well.
Kielbasa & Red Beans (Slow Cooker Recipes, Goose berry patch)
1 lb Kielbasa
4-5 16 oz cans of kidney beans
2 14.5 oz cans of diced tomatoes
1 onion, chopped
hot pepper sauce to taste
Here are my changes:
Turkey kielbasa instead of pork, to attempt to make it a bit healthier (this was a compromise between myself and the hubby when we were in the grocery store). It was just under a pound.
Only 2 cans of kidney beans. 4 just seemed excessive.
About 1/3 of an onion instead of a whole one, because that was all I had left
I added about a 1/4 of a green pepper, chopped. Just to use it up.
I didn’t have hot pepper sauce. So, I used chili powder (I didn’t measure, but if I were to guess I’d say 1/2 a teaspoon), salt and pepper to taste.
Combine all ingredients in crock pot. Cook on low for 8 hours or high for 4.
After Pic– Served over rice