5/5
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Ingredients
- Creole Black Beans 'n' Sausage
- 10 10 ServingsPrep: 25 min. Cook: 6 hours
- Ingredients
- 2 pounds 2 pounds smoked sausage, cut into 1-inch slices
- 3 cans 3 cans (15 ounces each) black beans, rinsed and drained
- 1-1/2 cups 1-1/2 cups each chopped onion, celery and green pepper
- 1 cup 1 cup water
- 1 can 1 can (8 ounces) tomato sauce
- 4 4 garlic cloves, minced
- 2 teaspoons 2 teaspoons dried thyme
- 1 teaspoon 1 teaspoon chicken bouillon granules
- 1 teaspoon 1 teaspoon white pepper
- 1/4 teaspoon 1/4 teaspoon cayenne pepper
- 2 2 bay leaves
- Hot cooked rice
- Directions
- Creole Black Beans 'n' Sausage
- 10 10 ServingsPrep: 25 min. Cook: 6 hours
- Ingredients
- 2 pounds 2 pounds smoked sausage, cut into 1-inch slices
- 3 cans 3 cans (15 ounces each) black beans, rinsed and drained
- 1-1/2 cups 1-1/2 cups each chopped onion, celery and green pepper
- 1 cup 1 cup water
- 1 can 1 can (8 ounces) tomato sauce
- 4 4 garlic cloves, minced
- 2 teaspoons 2 teaspoons dried thyme
- 1 teaspoon 1 teaspoon chicken bouillon granules
- 1 teaspoon 1 teaspoon white pepper
- 1/4 teaspoon 1/4 teaspoon cayenne pepper
- 2 2 bay leaves
- Hot cooked rice
Preparation
Step 1
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 hours
or until vegetables are tender. Discard bay leaves. Serve with rice.