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Creole Black Beans 'n' Sausage Recipe

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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!”

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Creole Black Beans 'n' Sausage Recipe

Prep: 25 min. Cook: 6 hours

Yield: 10 Servings

25 360 385

Ingredients

2 pounds smoked sausage, cut into 1-inch slices
3 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups each chopped onion, celery and green pepper
1 cup water
1 can (8 ounces) tomato sauce
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Hot cooked rice

Directions

In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker.
In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over sausage. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Yield: 10 servings.

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

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Reviews for Creole Black Beans 'n' Sausage (7)

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Creole Black Beans 'n' Sausage

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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)