Sausage and Bean Jambalaya



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Servings: 4
Prep Time: 15 mins
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Ingredients
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    12   ounces 
    cooked andouille sausage or cooked kielbasa (Polska Kielbasa)
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    1   pint 
    miniature sweet peppers or 2 large yellow and/or orange sweet peppers
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    1  15 - 16  ounce can 
    red kidney beans, rinsed and drained
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    1  14 1/2 ounce can 
    fire-roasted diced tomatoes
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    1   cup 
    chopped celery (2 stalks)

Directions
1.
Slice sausage in 1-inch chunks. Halve, stem, and seed the miniature peppers. If using large peppers, stem, seed, and coarsely chop.
2.
In a 3 1/2- or 4-quart slow cooker combine the sausage, sweet pepper, drained beans, undrained tomatoes, and celery. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
3.
Variation
  • Replace the sausage with thawed frozen cooked meatballs. Use onion wedges in place of the sweet peppers, canellini beans in place of the red kidney beans and diced tomatoes with basil and garlic in place of the fire roasted tomatoes.
Nutrition information
Per Serving: cal. (kcal) 409, Fat, total (g) 24, chol. (mg) 56, sat. fat (g) 8, carb. (g) 32, Monosaturated fat (g) 10, Polyunsaturated fat (g) 4, fiber (g) 8, sugar (g) 10, pro. (g) 18, vit. A (IU) 923, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (Ág) 65, Cobalamin (Vit. B12) (Ág) 1, sodium (mg) 1295, Potassium (mg) 856, calcium (mg) 81, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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