Slow Cooker Creole Black Beans and Sausage

I am in empty the deep freezer mode so that we can start stocking up for when the kids come.  I am fairly certain I have a smoked sausage (at least one) in the deep freezer.  That's a good start, right?  This also might be a dish the kids would like so that I can make it once or twice while they are here.  Not sure what the verdict is on black beans.  Time will tell.

2lbs. smoked sausage cut into 1 inch slices
3 15oz. cans black beans, rinsed and drained
1 1/2 C. chopped onion
1 1/2 C. chopped celery
1 1/2 C. chopped green pepper
1 C. water
1 8oz. can tomato sauce
4 cloves garlic, minced
2 tsp. dried thyme
1 tsp. chicken bouillon granules
1 tsp. white pepper
1/4 tsp. 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, bouillon 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.