Recipe of the Week: Black Beans and Kielbasa

My husband loves this meal and it can easily be made ahead and put in the freezer, which is what I did when my second daughter was born. I got this recipe years ago out of our local newspaper back before I was even married!

Black Beans and Kielbasa

• 2-15oz cans black beans
• 1-14.5oz can of stewed tomatoes (sometimes I just use diced)
• 1 c. frozen corn
• 1 lb. kielbasa sausage
• 2 tsp minced garlic (jarred is fabulous!)
• 1 tsp chili powder
• 1/2 tsp cumin
• Rice to serve it over (optional)

Rinse and drain one can of black beans and pour it in a slower cooker. Add tomatoes, other beans and corn with juices. Sprinkle garlic and spices over the top, stir gently. Cut sausage into 6 pieces, prick with a fork and lay over the top. Cover and cook 6-10 hours on low (3-4 on high). This recipe doubles very well.

To freeze this: I line my slow cooker with foil (not the best, an actual slow cooker liner would be best) and pour it all in. I remove the crock and put it in the freezer. Once frozen, I pull it out, wrap it and label it. I don't even bother thawing it when I make it. I just put it straight into the slow cooker. For other great make ahead meals, check out the Ultimate Recipe Swap this week!