Creole Black Beans 'n' Sausage Recipe
adapted from Taste of Home
So this isn't exactly my Sunday dinner this week. I tend to cook in the Crock Pot during the week because then I have leftovers and I already know what's for dinner after a long day at work. I made this Thursday and it made enough for a helping and a half for two meals (over rice) for 4 people.
Prep time: 25 minutes (a lie, it always take me longer but maybe you're a better sous chef than I am)
Cook Time: 6 hours on low
2 lbs. smoked sausage, cut into 1-inch slices (I use polska kielbasa, but that's just what I like)
3 cans black beans, drained and rinsed
1-1/2 cups chopped onions
1-1/2 cups chopped celery
1-1/2 cups chopped green peppers
1 cup water
1 can (8 oz.) tomato sauce
4 cloves garlic, minced
2 tsps. dried thyme
1 tsp. chicken bouillon granules
1 tsp. white pepper (didn't have any, used black and it worked fine!)
1/4 tsp. cayenne pepper
2 bay leaves
Hot cooked rice
1. In a large skillet, brown sausage and drain. Transfer to 5 qt. slow cooker. Stir in everything but hot cooked rice (that's to use to serve the beans and sausage over).
2. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves. Serve with rice.
Yield: 10 servings
Shifters & Spice (e-book 99 cents!)
Romance writer. Paranormal and contemporary. Mother of two and wife of perfect husband. Love the environment, travel and reading.
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