I just tried this easy slow cooker meal the other night. Unfortunately, I forgot to take a picture when it was freshly prepared, and a picture of left-overs usually doesn’t look very appetizing.
I tweaked a recipe that I found on SparkRecipes. It’s an extension of the Spark People site. (I use Spark People to track my eating habits, as well as my exercise routine. It has been extremely helpful in getting me to the point where I eat better–lots of the fruits and the vegetables that my diet was devoid of–and more often. I’m hoping it will help me form healthy habits and by extension, a healthy lifestyle.)
Anyway, I didn’t mean to do a plug for Spark People, back to the recipe and my tweaks.
Here is the recipe, as stated on the Spark Recipes page:
1 large onion, chopped
1 medium green pepper, chopped
1-1/2 pounds reduced-fat turkey kielbasa, cut into 1-inch pieces
1 can (15 1/2 ounces) pinto beans, drained
1 can (15 1/2 ounces) great northern beans, drained
1 can (14 1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Combine all ingredients into slow cooker. Cook on high for three hours or on low for six hours, or until vegetables are tender. Makes 8 servings.”
I used black beans instead (because that’s what we had), omitted the tomato sauce, and added some extra garlic in the form of minced garlic cloves (yes, I’m an unapologetic garlic-lover). I didn’t have green bell pepper, so that was left out as well. I used all plain, diced tomatoes, added more pepper and used more green chilis. It seems like I might have added something else as well, but I can’t remember what it was. No wonder I can’t seem to make things exactly the same every time. I’ve really got to start writing everything down.
It had a nice flavor to it, but next time I think I’ll add some more spice to it.
We had the kielbasa and beans over some brown basmati rice. I also made some steamed veggies for a more balanced meal. 😉