Foodie Friday: Creole Black Beans and Sausage

I received a new Crock Pot as a Christmas gift and I have been putting it to good use. Yesterday I fired it up at lunch with this yummy recipe that we thoroughly enjoyed last night for supper. This recipe is perfect for a cold winter day and would make a super Fat Tuesday dinner.

photo from Taste of Home

Creole Black Beans and Sausage
adapted from Taste of Home
Ingredients:

• 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 onion, celery and 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:

• 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.