So both Matt and I were very pleasantly surprised by this meal. It was WAY better than we thought it would be. I got it from the 2007 Taste of Home Quick Cooking book. And yes, that is a picture of my actual meal.
1 1/2 lbs smoked sausage, cut into 1 inch pieces
1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) great northern beans, rinsed and drained
1 can (16 oz) black beans, rinsed and drained
1 cup chopped onion
1 cup water
1 can (8 oz) tomato sauce
2/3 cup chopped celery
1 teaspoon chicken bouillon granules
1 bay leaf
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
In a 5 quart slow cooker, combine ingredients. Cover and cook on low for 4-4 1/2 hours. Discard the bay leaf. Serve over rice.
Yields: 8 servings
Ease of Preparation: A
- pretty easy. Gotta love the crock pot! Threw it all in before we went to church and had dinner all ready to go when we got back. nice.
Taste: A- (Matt and I agreed)
Overall: A-
I did make a few changes. (shocker, I know) I used different beans then the recipe called for: black and pinto beans from the freezer that were seasoned so I'm not sure how much of their flavor added to this. I also used garbanzo beans because that is what I had. I didn't have celery, so I threw in some celery salt.
This was a great way to use up some of the sausage from the freezer I buy when it's close to the expiration date and on clearance.
We had this with homemade wheat bread. It was very filling, I'll tell you what. I'd make this again.
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