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Sausage and Kidney Bean Stew

1 pound Italian sausage
1 medium onion -- halved, sliced
1 small green pepper -- cut into chunks
1 teaspoon minced garlic
1 can whole tomatoes - (28 oz)
2 cans kidney beans - (16 oz ea) -- drained
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves

In a large skillet over medium-high heat, cook sausage. Remove and cut into 1/2-inch thick slices. Put all ingredients into slow cooker. Cover and cook on: (Low) for 8 to 10 hours or (High) 4 to 5 hours.

Makes 6 to 8 servings.

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