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Spicy Beans with Turkey Sausage Recipe
Spicy Beans with Turkey Sausage Recipe photo by Taste of Home

Spicy Beans with Turkey Sausage Recipe

Read Reviews (5)
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Publisher Photo
Here's a jambalaya-type dish that comes together in the slow cooker. It's a wonderful way to warm up cold winter nights and works equally well for casual get-togethers or family dinners. For extra pizzazz, top with sour cream or shredded cheese, or try it with a loaf of crusty bread. —Dorothy Jordan, College Station, Texas
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 6 servings

Ingredients

  • 1 pound smoked turkey sausage, halved and sliced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) 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
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin

Nutritional Facts

1-1/3 cups equals 350 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 1,412 mg sodium, 51 g carbohydrate, 12 g fiber, 26 g protein.

Directions

  1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Stir before serving. Yield: 6 servings.
Originally published as Spicy Beans with Turkey Sausage in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p71

Nutritional Facts

1-1/3 cups equals 350 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 1,412 mg sodium, 51 g carbohydrate, 12 g fiber, 26 g protein.

Reviews for Spicy Beans with Turkey Sausage(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 16, 2014

the taste was just OK. It was very easy to make

MY REVIEW
Reviewed Sep. 5, 2013

I think it needed a little more spice. Tasteful and low cal.

MY REVIEW
Reviewed Mar. 1, 2013

I would make this again. But I would bake it in a pumpkin. Clean it out and oil the outside with oil rmember to put the top back

MY REVIEW
Reviewed Feb. 13, 2013

Absolutely loved this super simple recipe!!! I did tweak for personal preference. I added an additional 1/2 tsp cumin and used chili beans instead of kidney beans!! I also made it on the stove but will definitely try crock pot I just didn't wanna wait. Will probably need to double recipe next time. Yummy

MY REVIEW
Reviewed Jul. 2, 2012

Great comfort food recipe, bonus points for also being a crock pot recipe. Perfect for a weeknight family dinner. I made a minor substitution using pinto beans instead of northern because I had one not the other. I opted for mild salsa since I'm not into "spicy" food. However, for those who like more heat, you can adjust accordingly. Left overs the next day were just as tasty as round one. Easy, tasty and filling! Definitely adding it to my menu rotation.

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