I don’t know about you, but the New Year seems to be just as busy as the holidays for me. I’m busy making, breaking, and re-making New Year’s resolutions. So, when I’m crunched for time I like to utilize my slow cooker for dinners. This recipe was fantastic, easy to put together, and healthy to boot!
15 oz can red kidney beans, rinsed and drained
14.5 oz can fire-roasted diced tomatoes
Rice for serving (I like brown rice with this dish)
Some of the celery leaves, chopped for garnish (optional)
Slice sausage into 1-inch chunks. Halve, stem, and seed the mini peppers. If using large peppers, stem, seed, and coarsely chop.
In a 3 ½ –
4 quart slow cooker combine the sausage, peppers, drained beans, undrained tomatoes, and celery. Cover and cook on HIGH for 2 hours or on LOW for 4 hours. Stir before serving.
Serve over rice and top with chopped celery leaves (optional).
Makes 4 servings
Source: from Better Homes and Gardens, December 2011