Red beans and smoked sausage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Smoked sausage (regular or Polish-type) |
| 1 | pounds | Dry red kidney beans |
| 8 | cups | Water |
| 1 | tablespoon | Cooking oil |
| 1 | large | Onion, chopped coarse |
| Salt to taste | ||
| Pepper to taste | ||
Directions
Saute onions in oil for 1 minute in large stewing kettle. Add the 8 cups water and the washed beans and cook over low heat for about an hour or until the beans begin to get soft. Remove 2 or 3 tablespoons beans and mash, then return them to pot and stir. Continue cooking until bean gravy becomes milky and thickened. Cut sausage into 1½ inch pieces and add to beans and continue to cook, covered, for 15 minutes, then add 1 level tsp. salt and however much pepper you can stand---remember there is usually some pepper in the sausage. Never fry or boil the sausage before adding to beans. Serve over rice.
Serves 4, but to increase to 6, just add more sausage. Never freeze! Leftover ham, or ham hocks may be substituted, but must be cooked along with the beans.
Submitted By MICHAEL ORCHEKOWSKI On 08-03-95
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