Black Beans and Sausage is hearty, flavorful, and so easy. Spoon it over rice for a meal everyone will love.
Black Beans and Sausage
I love an easy crockpot meal, especially on chilly days, and this one hits the spot! I was craving red beans and rice but needed something with minimal prep, so I tossed everything in the slow cooker and headed out the door.
My first attempts were good but didn’t quite have the bold flavors I was after. A quick sauté and a few extra spices later, and now this dish is packed with flavor! It’s hearty, comforting, and requires just a little effort before letting the slow cooker do its magic.
Ingredients
Here’s a quick breakdown of what you’ll need to make Black Beans and Sausage:
- Olive oil & sausage: A good olive oil and smoked or andouille sausage for lots of flavor.
- Diced onion, celery, and bell pepper: Use a veggie dicer or food processor for quick prep. The smaller the dice, the better!
- Garlic: Fresh or jarred works.
- Beans & tomatoes: Keep the chili beans undrained, rinse the black beans, and use fire-roasted tomatoes for more flavor depth.
- Tomato paste: Thickens the sauce and adds flavor.
- Chicken broth: Use a good quality brand for the best flavor!
- Spices: Thyme, oregano, white pepper, Creole seasoning, paprika, and bay leaves for flavor.
Black Beans and Sausage Serving Ideas
- Lemon juice & parsley: Adds brightness and freshness. The lemon’s acidity makes all the difference!
- Cheddar cheese: Calms the heat and adds flavor. My kids love this meal with cheese!
- Sour cream: Balances the spice and adds some nice creaminess.
- Spice it up: Add red pepper flakes, cayenne, or a pinch of Creole seasoning for more heat.
- Rice: Baked white rice is easy to prep ahead of time and is delicious with this dish!
Cooking Tips for Black Beans and Sausage
- Brown the sausage Adds flavor and improves texture.
- Sauté the veggies Cook onion, celery, and pepper first for better flavor and to avoid crunchy bits later on.
- Control the spice Start with a little cayenne or Creole seasoning and adjust to taste later.
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat on the stove or in the microwave until warm.
- Flavor improves as it sits, making it even better the next day!
More Slow Cooker Favorites:
- Crockpot Chili winner of dozens of chili cook-off contests
- Mississippi Pot Roast quick and easy!
- Salsa Chicken Crockpot great for meal-prepping
- Crockpot Cowboy Casserole with sausage and potatoes
- Crockpot Chicken Stew with lots of veggies
Black Beans and Sausage
Black Beans and Sausage is loaded with flavor and perfect over rice. A simple, comforting meal that’s hard to beat.
Equipment
- CrockPot 6-quart
Ingredients
Saute First
- 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
Add Next
- 1 can (15-ounces) red chili beans undrained
- 1 can (15-ounces) black beans drained and rinsed
- 1 can (14.5-ounces) diced tomatoes undrained, I like 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
- 2 bay leaves
Serving
- White rice for serving
- 1 large lemon optional, for serving
- Freshly grated sharp cheddar cheese optional, for serving
- Sour cream optional, for serving
Instructions
- In a large skillet over medium-high heat, heat the oil. Once hot, add the sliced sausage and cook, stirring often, until nicely browned. Add the onion, celery, bell pepper, and garlic, and continue cooking, stirring frequently, until the onion turns golden, about 3–5 minutes.
- Transfer everything to the slow cooker and add the remaining ingredients, except for rice and toppings. Add salt based on whether your Creole seasoning is salted (I add 1/2 teaspoon). Stir well and spread into an even layer.
- Cook, covered, on low until vegetables are tender, 4-6 hours.
- Discard bay leaves. If desired, add the juice of 1 lemon. Taste and adjust seasonings. Serve over rice. Add cheese and sour cream if needed to tame the heat. Enjoy!
Recipe Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until warmed through. The flavors deepen as it sits, so it tastes even better the next day!
Nutrition
Serving: 1serving | Calories: 446kcal | Carbohydrates: 38.1g | Protein: 20.1g | Fat: 24.8g | Cholesterol: 37.6mg | Sodium: 1417.4mg | Fiber: 11.6g | Sugar: 6.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
