Creole Black Beans
3 (15 oz) cans black beans, drained1 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
I'm starving, when is the next post?!
ReplyDelete