Wednesday, May 2, 2012

Recipe of the Week: Slow Cooker Creole Black Beans and Sausage

I have a healthy affection for Creole food that's slow-cooked to perfection. This recipe is spicy, gut warming (white pepper tends to do that for me!), flavorful, and easy. 

Simply put, we think you'll like it.

Slow Cooker Creole Black Beans and Sausage

2lb smoked andouille sausage, cut into slices
3 cans organic black beans, rinsed and drained
1 medium onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
1 cup vegetable or chicken broth
1 can (8oz) tomato sauce
6 cloves of garlic, minced
2 tsp fresh thyme (or dried will work too)
1 tsp white pepper
1/4 tsp cayenne pepper
2 bay leaves
salt to taste

Combine all the ingredients in a slow cooker. Cover and cook on low for 6-8 hours.
Serve with rice or cornbread (see recipe below).


1 cup cornmeal
1 cup buttermilk
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted
2/3 cup applesauce
2 tbsp honey
1/3 cup granulated sugar
2 large eggs

In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes.
Preheat oven to 375F degrees.
Add butter, applesauce, honey, and sugar to cornmeal mixture and whisk until well combined.
In a bowl, mix flour, baking powder, baking soda, and salt. Add to cornmeal mixture and whisk until no longer lumpy.
Pour mixture into a greased 8x8 dish and bake 30-35 minutes until toothpick inserted in center comes out clean.
Cool about 5 minutes before slicing.
Serve with whipped honey butter.

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