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  1. Exported from MasterCook

  2. Doc's Red Beans and Sausage

  3. 1 Preparation Time :

  4. Categories : Main Dishes

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 lb dry kidney beans

  7. 1 1/2 lb smoked sausage, preferably spicy -- up to

  8. 2 pounds

  9. 1 cup chopped celery

  10. 1 lg bell pepper -- chopped

  11. 2 medium onion -- chopped

  12. 5 cloves garlic -- chopped

  13. 1 teaspoon chili powder

  14. 2 bay leaves

  15. pinch oregano

  16. pinch thyme

  17. 3 -4 hours. Wash beans and place in large pot

  18. 3 pints to 2 quarts.

  19. Cut sausage into 1 inch pieces (crosswise on the tube) and add to beans.

  20. 5 minutes in boiling

  21. water and drain before adding to beans. ) Bring beans and sausages to boil;

  22. add chopped vegetables and spices. Cook 3-4 hours, covered, over low heat

  23. until beans are tender. Add water as needed. Add salt and red pepper to

  24. taste. The amount needed will depend on spices in sausage and your

  25. individual taste. Remove and crush 4 or 5 large servings spoons of beans

  26. and return to pot to thicken soup. Add water as necessary to provide for a

  27. soupy texture. Serve over fluffly rice with garlic bread and green salad.

  28. - - - - - - - - - - - - - - - - - - NOTES : I do not use the given amount of chili powder. I am one of those

  29. rare individuals who does not care for the taste of chili powder, go figure!

  30. Instead I use lots of crushed red peppers. This is a wonderful recipe,

  31. makes lots and keeps well. I make it every winter and especially around the

  32. holidays.

  33. I got the recipe and the cookbook when my best friend and I visited her

  34. parents in Gautier, MS. The office of the Telephone Pioneers of America,

  35. Mississippi Chapter No. 36 was in downtown Pascagaula, (sp??) a town which

  36. I thought had been made up by Ray Stevens in his song, "The Mississippi

  37. Squirrel Revival."

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