Slow Cooker Creole Black Beans and Sausage

2 pounds smoked sausage, cut into 1 inch slices

3 (15 ounce) cans black beans, rinsed and drained

1 ½ cups chopped onion

1 ½ cups chopped celery

1 ½ cups chopped green pepper

1 cup water

1 (8 ounce) can tomato sauce

4 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon chicken bouillon granules

1 teaspoon white pepper

¼ teaspoon cayenne pepper

2 bay leaves

Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.

Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.