Cajun Beans and Rice

Many of my friends went to St. Louis this weekend to celebrate Mardi Gras. I am wondering whether any of them had any beans and rice while they are there. I am sure that many of them got some beads and I am also sure that many of them endulged a bit to much as well. Did any of you celebrate Mardi Gras?

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

Directions

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker.
• 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. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Yield: 10 servings.

recipe source: Taste of Home