Friday, February 10, 2012

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

  • 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
  • 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.

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