Creole Black Beans 'N' Sausage

• 2 lbs smoked sausage, cut into 1-inch slices
• 3 (15 ounce) cans black beans, rinsed and drained
• 1 - 1 1/2 cup onion, chopped
• 1 - 1 1/2 cup celery, chopped
• 1 - 1 1/2 cup green pepper, chopped
• 1 cup water
• 1 (8 ounce) can tomato sauce
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 teaspoon chicken bouillon granule
• 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.
2. Transfer to a 5-qt. slow cooker.
3. In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over sausage.
4. Cover and cook on low for 6 hours or until vegetables are tender.
5. Discard bay leaves.
6. Serve with rice.
7. Yield: 10 servings.

sausage, black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, chicken bouillon granule, white pepper, cayenne pepper, bay leaves, rice

Taken from www.food.com/recipe/creole-black-beans-n-sausage-299370 (may not work)