Thursday, August 15, 2013

Creole Black Beans and Sausage

In honor of going back to school, which means going back to work for me…….I broke out the Crockpot once again.  I just love walking into the house after a long day with the aroma of a delicious dinner waiting for me!  All I had to do was make the rice when I got home and dinner was served! 
 This recipe is from Taste of Home’s Slowcooker cookbook and it was so hearty and a bit spicy!  Also, it makes a lot and it will freeze well if you have leftovers like we did.  Instead of smoked sausage, I used Andouille sausage which is a smoked sausage with some spicy heat to it.  

Andouille sausage is a staple in Creole and Cajun cooking in Louisiana and it is available in your local supermarket....I got mine at Walmart.
You can also save time by browning the sausage and chopping the veggies the night before and the rice could also be cooked the night before if you are really ambitious! 

2 lbs smoked sausage cut into 1-inch slices **
 **I used Andouille sausage to give it some extra spice!
3 cans (15 oz each) black beans, rinsed and drained
1 ½ cups each chopped onion, celery and green bell pepper
1 cup water
1 can (8oz) tomato sauce
4 garlic cloves, minced
2 tsp dried thyme
1 tsp chicken bouillon granules
1 tsp white pepper (I just used black pepper)
¼ tsp cayenne pepper
2 bay leaves
Hot cooked rice


In a large skillet, brown sausage over medium heat and then drain off the grease.  Place meat in a 5-6 quart slow cooker. 

In a large bowl, combine the beans, onion, celery, green bell pepper, water, and tomato sauce.  To this mixture, add all the remaining ingredients (except rice): garlic, thyme, bouillon, ground pepper, cayenne and bay leaves.  Pour everything over the sausage in the slow cooker. 

Cover and cook on low for 6-8 hours or until vegetables are tender.  Discard bay leaves and served over hot cooked rice.  Goes great with some crusty garlic bread on the side!