Creole Black Beans

[ladyseville]

2 lbs. smoked sausage, cut into 1" pieces
3 15-oz. cans black beans, drained
1 1/2 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
4 cloves garlic, minced
2 tsp leaf thyme
1 1/2 tsp leaf oregano
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 chicken bouillon cube
5 bay leaves
8-oz. can tomato sauce
1 cup water

Brown sausage in a skillet. Drain fat and transfer to the stoneware. Combine remaining ingredients in the stoneware. Cover cook on Low 7 to 9 hours or on High for 3 to 4 hours. Remove bay leaves. Serve over cooked rice.