Read reviews (8)
Rate recipe
Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. “I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning,” she pens. “When I get home, I make the rice…and dinner is served!”
Nutritional Facts 1 serving (1 cup) equals 344 calories, 25 g fat (10 g saturated fat), 61 mg cholesterol, 1,312 mg sodium, 14 g carbohydrate, 3 g fiber, 16 g protein.
Originally published as Creole Black Beans 'n' Sausage in Country Woman August/September 2007, p35
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 13, 2013 by kathand29
5 people in my family and everyone loved this! I used garlic, sage and basil sausage, took off the casing and cut them into the 1 inch slices. Only had 1 can of black beans so used 2 cans of kidney. I didn't have any bell pepper or thyme so just omitted. I sauteed the onion and celery with the sausage. This is going into our family cookbook that I am creating so my kids have our favorite recipes when they move out in 10 years or so:)
Reviewed on Apr. 14, 2011 by chilipepper318
This recipe is in a cookbook I received for a gift several years ago. It is awesome! I use Andouille sausage, which gives it way more flavor. We've used smoked sausage as well, but it just doesn't have the same kick or as good of flavor. If using Andouille, you may want to leave out the cayenne, however.
Reviewed on Mar. 10, 2011 by stravnikoff
Excellent dish! Only used one pound of sausage, still turned out great.
Reviewed on Feb. 25, 2011 by ferretmama
Made this yesterday for a potluck. Doubled the amounts and added one 14 oz. can of no salt diced tomatoes. I didn't have a slow cooker thatbig anddidn't have six hours anyway so I baked it for 2 1\2 hours at 350. It came out great. Everyone loved it. Will definately add this to my list of favorites.
Reviewed on Dec. 16, 2010 by BreezeMom
My husband and I visited New Orleans a year before Katrina, and this dish has that distinctive flavor of creole cooking. This is definitely a keeper!!
Reviewed on Mar. 21, 2010 by msaville
Delicious!! We substituted red kidney beans for the black beans and it was just perfect!
Reviewed on Feb. 16, 2010 by alabamapalmers
Great meal and very easy! I was running behind on time and used the frozen onions, celery and peppers with seasoning mix. Still worked great ~ and no one complained about dinner! :o)
Reviewed on Oct. 12, 2009 by badkitty
This is really tasty! I loved it!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013