2  15 oz cans black beans

1  14 1/2 ox stewed tomatoes

1 cup frozen corn

2 tsp minced garlic

1 tsp chili powder

1/2 tsp ground cumin

1 lb Kielbasa sausage (may use reduced fat turkey Kielbasa)

salt and pepper to taste

1 cup cooked rice for serving  (optional)

shredded cheddar or other mexican blend cheese for garnish (optional)

 

Rinse and drain one can of beans, and add to slow cooker. Add the second can of beans with juices. Add tomatoes (don't drain) and the frozen corn.

Mix in garlic, chili powder and cumin, stirring gently so as not to break up the beans.

Cut the sausage link into 6 pieces and prick each piece with a ford. Place sausage over bean mixture, but don't stir.

Cook on low for approximately 6-8 hrs.

Serve over cooked rice and top with shredded cheese