Recipe by NorCal*Mom
"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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smoked sausage, cut into 1 inch slices
3 (15 ounce) cans
black beans, rinsed and drained
1 1/2 cups
1 1/2 cups
1 1/2 cups
chopped green pepper
1 (8 ounce) can
chicken bouillon granules
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.
not so good. not worth trying again.
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!!
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!
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.
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.
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!
We substituted deer sausage. AWESOME
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Creole Black Beans and Sausage
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 264
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