Spicy Beans with Turkey Sausage
TOTAL TIME: Prep: 25 min. Cook: 5 hours
YIELD: 6 servings.
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
Ingredients
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1 pound smoked turkey sausage, halved and sliced
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1-1/2 cups frozen corn
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1-1/2 cups salsa
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1 large green pepper, chopped
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1 large onion, chopped
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1/2 to 1 cup water
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3 garlic cloves, minced
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1 teaspoon ground cumin
Directions
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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.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
1-1/3 cups: 350 calories, 5g fat (1g saturated fat), 47mg cholesterol, 1412mg sodium, 51g carbohydrate (8g sugars, 12g fiber), 26g protein.
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