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Sausage and Kidney Bean Stew

1 medium onion -- halved and sliced
1 small green pepper -- chopped
1 teaspoon garlic -- minced
28 ounces tomatoes, canned
32 ounces kidney beans, canned -- drained
1 teaspoon dried oregano
1 teaspoon dried basil

In a non-stick skillet over medium-high heat, cook sausage. Remove and cut in 1/2 inch thick slices. Put all ingredients into slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.

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