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

Spicy Beans with Turkey Sausage Recipe

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

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 6, 2014

"This recipe is quick to prepare for crockpot. Great taste but not spicy. I did use medium salsa and 3/4 cup of water."

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"

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