Recipe - Sausage And Kidney Bean Stew

1 pound Turkey sausages; italian
style
1 md Onion; halved and cut or sliced up
1 small Green pepper; chopped
1 teaspoon Garlic; minced
28 ounce Tomatoes; canned
32 ounce Kidney beans; canned,
drained
1 teaspoon Dried oregano
1 teaspoon Dried basil

In a nonstick skillet over mediumhigh heat, cook sausage. Remove and cut
in One half inch thick slices. Put all ingredients into slow cooker. Cook on low
for 810 hours or high for 45 hours.

NOTES : Original recipe called for pork sausage. I substituted turkey
sausage to lower the fat content. Per serving: 213 calories, 6.7 grams
fat, CFF 33.4%
Recipe by: ProctorSilex Slow Cooker Booklet

Posted to EATLF Digest by "Robin CarrollMann" harper@idt.net on Feb 24,
1998