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
- 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.
- 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.
- Cover and cook on low until vegetables are tender, about 6 hours. Remove bay leaves before serving.