Slow-Cooker Creole Black Beans and Sausage

03 Oct

Smoked sausage and black beans, slow-cooked in a tomato sauce with onion, celery and green pepper, seasoned with thyme, garlic, and cayenne pepper.

-By Carrie (Strommen) Lennie


2 lbs smoked sausage, cut into 1-inch slices
3 15-oz cans black beans, rinsed and drained
1 ½ cups chopped onion
1 ½ cups chopped celery
1 ½ cups chopped green pepper
1 cup water
1 8-oz can tomato sauce
4 cloves garlic, minced
2 tsp dried thyme
1 tsp chicken bouillon granules
1 tsp white pepper
¼ tsp cayenne pepper
2 bay leaves


  1. Place a large skillet over medium heat and add sausage. Cook, stirring, until sausage is browned – about 5 minutes. Drain fat and transfer sausage to slow cooker.
  2. Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker.
  3. Cover and cook on low until vegetables are tender, about 6 hours. Remove bay leaves before serving.
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Posted by on October 3, 2011 in Main Dishes


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