Creole Black Beans and Rice

This is probably my favorite recipe because it is versatile. Personally, I love spicy food, but this can be toned down. I could be done in a crockpot, although I just cook it slowly on the stove. This concoction is great alone, like chili, or over rice, on baked potato, or in a tortilla…. just be creative. Usually I freeze it in small container and thaw as needed.

1-2 lb bulk, hot Italian sausage (ground sausage)
3 (15 ounce) cans
black beans, drained
1 1/2 cups
onions, chopped
1 1/2 cups
green peppers, chopped
1 1/2 cups
celery, chopped
3 cloves
garlic, minced
2 teaspoons
1 1/2 teaspoons
leaf oregano
1 1/2 teaspoons
white pepper
1/4 teaspoon
black pepper
1/4 teaspoon
cayenne pepper
1/2 teaspoon Creole seasoning
bay leaves
1 can Hunt’s Zesty and Spicy Spaghetti sauce or a pint of home canned tomatoes or tomato sauce.

Brown sausage in a skillet, drain and transfer to a big pot or cracked pot. Add rest of the ingredients and simmer for an hour, just to blend the flavors, cook the veggies and reduce the liquid. Remove the bay leaves and serve as you wish.

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