Creole Black Beans

I was wanting to find something to cook in our slow cooker...and something easy of course if you haven't noticed a pattern with that. We really haven't had that great of experience with our slow cooker. The first time we used it the chicken literally looked like pieces of coal. I blame the slow cooker! So it is safe to say that I am still experimenting with the good 'ol crock pot. At first I was a little intimidated by all the ingredients in this particular recipe but it wasn't bad at all. This vegetarian meal ended up being very good and I highly recommend it! This picture does not do this meal justice....apparently I need to work on my photography skills as well as my cooking skills!

Creole Black Beans

3 (15 oz) cans black beans, drained
1 1/2 cup onions, chopped
1 cup green pepper, chopped
4 cloves garlic, minced
2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 1/2 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 vegetable bouillon cube
5 bay leaves
1 (8 oz) can tomato sauce
1 cup water
Monterey Jack Cheese


Combine all the ingredients in the Slow Cooker, putting the bay leaves on top. Cover; cook on Low for 8 hours or on High for 4 hours. Remove the bay leaves before serving and serve over cooked rice. Top with Monterey Jack Cheese.

My husband and I use a rice cooker for all our rice and I highly recommend it. If you don't have one it would be a great investment. Here is the one we have:
Rice Cooker

-Brittany