Yet another recipe with picture and no typing. This on is from a taste of home magazine. It was pretty quick and easy. A bit of veggie chopping, but not too bad. I think I chopped mine in the food processor. I know I was worried about the red pepper flakes in this, but they ended up being fine. Just right in spice. A little kick, but not so much that the kids wouldn't eat it. That is what I remember at this point. I really should learn not to get so far behind. :)
Ingredients
- 4 cans (16 oz) kidney beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 package (14 oz) smoked turkey sausage, sliced
- 1 cup chicken broth (I used stock)
- 3 ribs celery, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped (I think I used 2 red)
- 1 red bell pepper, chopped
- 6 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 2 green onions, chopped (oops, forgot these)
- Hot cooked rice
Directions
- In a 4-quart slow cooker, combine the first 11 ingredients. (everything but the green onions and rice) Cover and cook on low for 8-10 hours (I surely ended up doing mine on high for 4-5) Stir before serving. Discard bay leaf.
- Serve over rice with green onion sprinkled on top.
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