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Creole Black Beans ‘n’ Sausage

TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD: 10 servings.
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!”

Ingredients

  • 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

Directions

  • 1. 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.

Nutrition Facts

1 cup: 410 calories, 25g fat (10g saturated fat), 61mg cholesterol, 1472mg sodium, 26g carbohydrate (5g sugars, 7g fiber), 20g protein.

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