This is my newest keeper recipe. Nice to know this wonderful dish can be done in the crock pot on a busy day or do as I did on the stove top simmering for half the time.
Creole Black Beans and Sausage
over penne pasta
Sliced Strawberries and Pineapple
Slow Cooker Creole Black Beans and Sausage
2 pounds smoked sausage, cut into 1 inch slices
3 15 oz. cans black beans, drained and rinsed
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped green pepper
1 cup water
1 8oz. can tomato sauce
4 cloves galic, minced
2 teaspoons dried thyme
1 teaspoon chicken bouillon granules
1 teaspoon white pepper
1/4 teaspoon cayenne pepper (I didn't use)
2 bay leaves
Cook sausage separately and slice into 1 inch pieces (I did mine thinner).
Crock pot: stir all ingredients, cover and cook on low until vegetables are tender, about 6 hours. Removed bay leaves before serving.
Stove top: saute onion and garlic in a bit of oil, then add peper and celery and cook another minute or two. Add the rest of the ingredients, bring to boil, reduce to simmer for about 3 hours.
The recipe serves this over steamed rice. I put over penne pasta. Its one of those recipes where the flavor will be even better the next day!
The recipe is from All Recipes, just love that site!
Slow Cooker Creole Black Beans and Sausage Recipe - Allrecipes.com