Description
A hearty and flavorful slow-cooked dish combining smoky sausage, black beans, red chili beans, and aromatic vegetables seasoned with Creole spices. Perfectly served over white rice with optional toppings like fresh lemon juice, sharp cheddar cheese, and sour cream to balance the spice.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 13 ounces smoked sausage, thinly sliced
- 1/2 large yellow onion, finely diced (1 cup)
- 2 large ribs celery, finely diced (1 cup)
- 1 large green bell pepper, diced (1 cup)
- 4 teaspoons minced garlic
- 1 (15-ounce) can red chili beans, undrained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained (preferably fire-roasted)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 1/2 teaspoons Creole seasoning
- Salt and pepper, to taste (about 1/2 teaspoon salt recommended)
- 2 bay leaves
For Serving
- White rice
- 1 large lemon (optional, for squeezing)
- Freshly shredded sharp cheddar cheese (optional)
- Sour cream (optional)
Instructions
- Brown Sausage: In a large skillet over medium-high heat, heat the olive oil. Once hot, add the sliced smoked sausage and cook, stirring frequently, until the sausage is nicely browned and releases its aroma.
- Sauté Vegetables: Add the diced onion, celery, green bell pepper, and minced garlic to the skillet with the sausage. Continue cooking, stirring often, until the onion is golden and the vegetables are slightly softened, about 3–5 minutes.
- Transfer to Slow Cooker: Transfer the sausage and vegetable mixture to a slow cooker. Add the red chili beans (with liquid), black beans (drained and rinsed), diced tomatoes (with liquid), tomato paste, chicken broth, dried thyme, dried oregano, paprika, Creole seasoning, salt, pepper, and bay leaves. Stir well to combine and spread into an even layer.
- Slow Cook: Cover the slow cooker and cook on low heat for 4–6 hours, until the vegetables are tender and the flavors have melded together.
- Adjust and Serve: Discard the bay leaves. If desired, squeeze the juice of one large lemon into the dish to brighten the flavors. Taste and adjust seasonings with additional salt or Creole seasoning if needed.
- Serve: Serve the black beans and sausage over cooked white rice. Top with freshly shredded sharp cheddar cheese and sour cream if you want to mellow the heat and add creaminess. Enjoy your comforting meal!
Notes
- Use fire-roasted diced tomatoes for added smoky flavor, if available.
- If your Creole seasoning blend already contains salt, adjust the added salt accordingly.
- For a spicier dish, add cayenne pepper or hot sauce to taste.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- To make it vegetarian, substitute sausage with smoked tofu and use vegetable broth instead of chicken broth.
