- 2 pounds smoked sausage, cut into 1-inch slices
- 3 cans (15 ounces each) black beans, rinsed and drained
- 1-1/2 cups chopped onion
- 1-1/2 cups chopped celery
- 1-1/2 cups chopped 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
- In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice. Yield: 10 servings.
Reviews for Creole Black Beans 'n' Sausage
"I doubled the tomato sauce, dropped one can of black beans and substituted it with a can of garbanzo beans. Was really good !!!"
"This was very good!! I will add it to my recipes!!"
"It was great. Didn't have time for slow cooker but did on stove top. It was great. Will definitely do this again. Better than red beans"
"We like spicy, so I added 1/2 t red pepper flakes. DELICIOUS!! And so easy! Everyone loved it. Will definitely make again."
"I used trukey sausage and chicken broth. Very good, do over."
"What a great meal!!!! So quick to throw together, not expensive to make & will feed an army!! The house smelled good all day & the flavor didn't disappoint!! Will definetly be making this again!! I only used 1 can of beans because that was all I had on hand & it was still great!"
"Very delicious, simple to make, and plenty of leftovers that taste even better the next day"
"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:)"
"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."
"Excellent dish! Only used one pound of sausage, still turned out great."