Make this delicious black beans and rice with sausage recipe in the slow cooker for a quick meal on busy weeknights or for an easy entertaining main dish.
Pick through black beans and remove any debris. Rinse black beans and place in a large bowl. Add water to cover beans with 3 inches of water. Soak overnight.
3 cups dry black beans
Cook Beans
Drain beans and place in a 5 quart stock pot or dutch oven. Add the bay leaf, oregano, thyme, smashed garlic cloves, 2 tsp salt, and 1 tsp black pepper. Cover with 2 inches of water and bring to a boil. Reduce to a simmer and cook for 30 – 45 minutes.
1 bay leaf, 2 tsp oregano, 1 tsp Thyme, 6 Garlic cloves peeled and smashed, 2 tsp salt, 1 tsp freshly ground black pepper, 6 – 8 cups water
For the Dish
While beans are cooking dice the peppers and onion.
1 – 2 Red Bell Peppers, 1 Green Bell Pepper, 1 large red or yellow onion
Slice smoked sausage into ½ inch slices.
1 pound smoked sausage
Set a large skillet over medium-high heat and add 1 teaspoon olive oil. When oil is hot add sliced smoked sausage. Cook until just browned 4 – 5 minutes. Using a slotted spoon, place in 7 quart slow cooker set on high.
1 Tbsp olive oil
Add 2 teaspoons olive oil to the heated pan. Add the onion. Cook for two minutes stirring occasionally. Add the bell peppers, salt and pepper. Cook three minutes stirring occasionally.
Stir in minced garlic and cook 1 minute.
4 Garlic cloves
Stir in spices to onion mixture and cook 1 minute.
Strain cooked beans reserving ¾ cup of bean stock. Remove larger pieces of garlic.
Pour beans into slow cooker. Add 6 cups chicken stock, reserved bean stock, and bay leaf.
6 cups chicken stock, 1 bay leaf
Cook on high 4 – 6 hours or low for 8 – 10 hours.
About 45 minutes before serving, cook rice according to package directions.
3 cups long grain white rice
Remove bay leaves from cooked beans and serve over rice.
Notes
This easily serves 8 - 10 people probably with some leftovers.You can pause the cooking process for this black beans and rice with sausage recipe if you want to cook later in the week. Leave out the chicken stock until you are ready to cook. Put the onion mixture, beans, and sausage together in an airtight container in the refrigerator. Finish cooking within three days.