This is a traditional Louisiana Creole style bean and rice recipe prepared in the crock pot.

What You Need:

1 to 2 pounds smoked sausage, cut into 1″ slices
3 15 oz cans black beans, drained
1 1/2 cups onions — chopped
1 1/2 cups green pepper, chopped
1 1/2 cups celery, chopped
3 cloves garlic, minced
2 tsp thyme
1 1/2 tsp oregano
1 1/2 tsp white pepper
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 chicken bouillon cube
5 bay leaves
1 can 8-oz. tomato sauce
1 cup water
Hot boiled rice

How To Make It:
Brown sausage in a skillet over medium heat.
Drain fat and transfer to a 6 qt. crockpot.
Combine remaining ingredients in crockpot.
Cover and cook on low 8 hrs. or on high 4 hrs.
Remove bay leaves.
Serve over the cooked rice.

Tips:
Serves 6 to 8.
For a thicker consistency, you can mash some to the beans against the side of the crock pot with a large spoon half way through the cooking.
This is a mild dish, so have a bottle of hot sauce on the table for those who want a little extra kick.