Description
This is a recipe my mama made when I was growing up, and all of these years later, it’s still a winner.
This one whips up in minutes and bonus, you can totally make it stovetop and eat it right away should you not need a slow cooker recipe. It’s quick, it’s easy to double (or triple!), it’s versatile…it’s exactly what weeknights need. Enjoy!
Ingredients
Scale
- 1 pound of Kielbasa-style sausage (we use turkey but you can use pork), sliced into rounds
- 2 (15 oz) cans of red kidney beans, drained
- 1 (14 oz) can of diced tomatoes
- 1 onion, chopped
- Hot pepper sauce to taste (you can add more after it’s done cooking…start small and build up)
- Salt, pepper and red pepper flake to taste (again, add a little bit at a time)
- Two cups of cooked rice (I love heating up frozen rice!)
Instructions
- Place the first 4 ingredients in your slow cooker.
- Add in a few dashes of hot pepper sauce and a pinch of your spices (you can always add more at the end if you need more flavor).
- Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
- When you’re ready to serve, remove the lid and ladle your mixture on top of your cooked rice. Serve and enjoy!
Notes
This recipe is easy to make stovetop too! Simply brown up your sausage rounds in a skillet over medium-high heat along with your chopped onion. Brown until the onion has softened and the sausage lightly browned on all sides. Reduce heat to low and stir in your remaining ingredients. Allow everything to simmer together about 10 minutes before removing from heat and serving over cooked rice.