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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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For a stick-to-your ribs meal, try this hearty combination of beans and sausage. Because it calls for several canned items, it's easy to prepare and let cook for the afternoon. It's also inexpensive to serve. âJudy Sumner, Riverton, Utah Ingredients:
1-1/2 pounds johnsonville® smoked sausage, cut into 1-inch pieces |
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 cup chopped onion |
1 cup water |
1 can (8 ounces) tomato sauce |
2/3 cup chopped celery |
1 teaspoon chicken bouillon granules |
1 teaspoon minced garlic |
1 bay leaf |
1/2 teaspoon pepper |
1/4 teaspoon dried oregano, optional |
1/4 teaspoon dried thyme, optional |
hot cooked rice |
Directions:
1. In a 5-qt. slow cooker, combine the first 12 ingredients. Sprinkle with oregano and thyme if desired. Cover and cook on low for 4-5 hours or until heated through. Discard bay leaf. Serve with rice. Yield: 8 servings.
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