David woke up early today, and I eventually strapped him into the front pack and got him to sleep while I made creole black beans (recipe below). It's a slow cooker recipe, so getting it done by 8:00 in the morning was actually a fine thing to do. Also, as long as you're willing to eat legumes and pork, it's kosher for Passover...

Oh, we didn't have any green peppers, so I used carrots instead, going for the classic French mirepoix of carrots, celery, and onions, instead of the Creole "trinity" of bell pepper, celery, and onions.

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Creole black beans from Fix-it & Forget-it Lightly

3/4 lb. lean smoked sausage (like andouille), sliced 1/4 inch thick and browned

3 15-ounce cans black beans, drained

1 1/2 cups chopped onions

1 1/2 cups chopped bell pepper

1 1/2 cups chopped celery

4 garlic cloves, minced

2 teaspoons thyme

1 1/2 teaspoons oregano

1 1/2 teaspoons black pepper

1 chicken bouillion cube

3 bay leaves

1 8-ounce can tomato sauce (or 14 1/2-ounce can stewed tomatoes)

1 cup water

Combine all ingredients in slow cooker. Cook for 8 hours on low or 4 hours on high.

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