1 pound bulk Italian sausage
3 cans (14-1/2 ounces each)
reduced-sodium
chicken broth
1 can (15 ounces) black
beans, rinsed and drained
1 can (15 ounces) pinto
beans, rinsed and drained
1 can (14-1/2 ounces) diced
tomatoes and green
chilies, undrained
1 can (14-1/2 ounces) Italian
diced tomatoes
1 large carrot, chopped
1 jalapeno pepper, seeded and
chopped
1-1/2 teaspoons Italian
seasoning
1 teaspoon dried minced
garlic
1-1/2 cups cooked elbow
macaroni
In a large skillet, cook sausage over medium heat until no longer pink;
drain.
Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes,
carrot, jalapeno, Italian seasoning and garlic.
Cover and cook on low for 7-8 hours or until heated through. Just
before serving, stir in macaroni.
No comments:
Post a Comment