I feel like I’ve been scraping the bottom of the barrel to come up with interesting meals that fit within Phase 1 of the South Beach Diet. It’s Day 4 now, so at least the I-Want-Carbs shakes have stopped. Last night I threw together this recipe according to the directions of my friend Cyndi, who submitted this to a previous Thoughtless Thursdays roundup. Of course, being me, I changed out the pork sausage for turkey, which dropped the fat content considerably. And miraculously, the dish fits within the parameters of Phase 1. It wasn’t bad, but really, it cries out for cornbread. It is a crime to eat this dish without it. Cornbread is the thing that will take this dish from merely okay to OMG that’s awesome. But we were good. No cornbread. I look forward to moving on to a future Phase when I can enjoy a lovely slice of cornbread all mushed up with the beans.
- 3 cups dried pinto beans, sorted and rinsed
- 1/4 cup dried onion or 1 whole onion diced (my last one had turned creepy)
- 1 can rotel (diced tomatoes with green chilis)
- 1 teaspoon garlic powder
- 1 pound turkey breakfast sausage
- Add the beans, onion , rotel, and garlic powder to your crock pot.
- Add water. I have a 6 quart cooker and filled it about halfway.
- Cook on low for 8 hours.
- At the end of the 8 hours, brown your turkey sausage.
- Rinse and drain it, then add it to the crock with the beans and cook for another hour.
- If you are fortunate enough not to be trapped in Phase 1 hell, serve with cornbread.