Slow Cooker Creole Black Beans and Sausage Recipe - Allrecipes.com
Slow Cooker Creole Black Beans and Sausage Recipe
  • READY IN 6+ hrs

Slow Cooker Creole Black Beans and Sausage

Recipe by  

"This creole recipe is sure to please all members of your family. Not too spicy, just enough kick. Serve over steamed white rice."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    6 hrs 5 mins
  • READY IN

    6 hrs 25 mins

Directions

  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, bullion 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2009

I made this recipe last night and it was a big hit. I did however make a few minor changes. I didn't cook this in the crockpot as the recipe states. I sauteed the green pepper, onion, and celery in two tablespoon of olive oil. I sliced the sausage and cooked them for 10 minutes in a separate pan. I added all the ingredients to the veggies and mixed everything together well. I added the sausage last and let all the ingredients cook together for about 45 minutes - 1hr. Once it was done we ate it over rice. I used red onion instead of the white onion. I also added 1 tbs of cumin. I will definitely make this again.

 
Most Helpful Critical Review
Feb 29, 2012

not so good. not worth trying again.

 
Aug 03, 2009

I started making this for a softball team that I cook for on Sundays. Then for my sisters and brother. As of yet I havent' found anyone that doesn't like these beans with sausage. I use dry beans and soap them two days and rinse about 4 times during that soaking time. I also go for the slow and low method, low heat and up to 12 hours in the slow cooker. Melt-in-your-mouth GOODNESS!!

 
Mar 17, 2009

This recipe was Awesome! I made it in the slow cooker. I cooked the sausage whole, then cut the sausage into medallions and browned them before adding them. I also cooked it on high for the first 2 hours and only cooked it for a total of 5 hours. It turned out really tasty, a little spicy, and perfect with rice. It can be kept for a long time int he fridge and it feezes well too! I would definitely recommend this one, even for kids! Get some fiber in them!

 
Jan 24, 2011

One of my family's favorite recipes - I've been making it for years, I think I originally got it from Southern Cooking. The only thing I do differently is cut the sausage into smaller pieces, leave out the bouillion, reduce water by 1/2 and increase cayenne to 1 teaspoon. I make this at least once a month and it makes your mouth water all day while it's cooking.

 
Mar 31, 2009

I used andouille sausage and it really was very good. I wouldn't recommend andouille unless you do like things somewhat spicy. The meal was thoroughly enjoyed by the 4 adults last night. I did use 8 ounces of tomato sauce since I had only 8 ounce cans.

 
Jun 15, 2010

This is a good recipe. I liked that it offered many of the flavors of traditional beans & rice or gumbo without the added fat that comes from making a roux. I found the end product to be a bit too saucy for my tastes but that's probably because I increased the vegetables & they cooked out more liquid, so that's something to consider if, like me, you wind up increasing the veggies. I halved this recipe; 1 sausage, 2 beans, 1 whole onion, 4 stalks celery, 1 whole pepper, half a can of tomato product (in my case diced tomatoes) (and seasonings, but we're talking volume here) fit neatly into my 3 quart crockpot, with a little bit of room to spare but not a whole lot. Thanks for the recipe!

 
Jan 24, 2011

We substituted deer sausage. AWESOME

 

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Nutrition

  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 10.4 g
  • 42%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 2024 mg
  • 81%

* Percent Daily Values are based on a 2,000 calorie diet.

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