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!”
- 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 onions, celery and green peppers
- 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 the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves.
- Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Yield: 10 servings.
Originally published as Creole Black Beans 'n' Sausage in Country Woman August/September 2007, p35
Reviews for Creole Black Beans 'n' Sausage
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review