ITALIAN SAUSAGE AND KIDNEY BEAN STEW

1 lb. Italian sausage
1 medium onion, halved and sliced
1 small green pepper, cut into chunks
1 teaspoon fresh minced garlic
1 (15 oz.) can whole tomatoes
1 (16 oz.) can kidney beans, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Saute sausage and drain. Combine ingredients in Slow Cooker.

Cover and cook on LOW for 8 to 9 hours or until vegetables are tender.

Makes 4 to 6 servings
Crock Pot Size: 5 quart
Source: Farberware FSSC500 Slow Cooker Manual