Add a Louisiana entrée to your table any day of the week with this simple but tasty recipe!
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
1. In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker.
2. In a large bowl combine all the remaining ingredients except the rice; pour over sausage. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Makes 10 servings.
Recipe and photo are from Taste of Home magazine.


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