I actually sort of combined two recipes for kielbasa, this one and Pinto Beans With Kielbasa with some additions and whatnot. First off, I omitted the garlic cloves and seasoned the dish with garlic powder when I salt-and-peppered it. Next, I added a diced up carrot and two stalks of celery, also diced, to the pan at the start. I used three 14 oz cans of diced tomatoes and no tomato sauce. I added a can of rinsed Great Northern beans to the mix. I added some Tex-Mex seasoning for a little kick. I followed the first step, then mixed everything except the pasta (I used large macaroni, about 1.5 or 2 cups uncooked, instead of bow ties) in the slow cooker. I cooked it on low for about 5 hours, then added the pasta which took 20 or 25 minutes to cook. It was wet enough that I didn't need to add any water. Turned out great, and reheated well. Thanks for a base recipe that's tasty and filling!
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