I know today is Monday, but had a request...:) White Beans & Sausage 1 lb. Camelia white beans (soaked overnight in cold water) 1 cup Seasoning Blend (frozen chopped onions, celery and bell pepper) 2 Tbsp. butter or olive oil 3 bay leaves 1 lb. Andouille or other sausage of your choosing, cut into bite-sized slices Beazells Cajun Seasoning Variations: Salt pork or smoked ham hock added during the time when you first boil the beans can be added. In a large Dutch oven, saute your seasoning blend vegetables in the butter/olive oil until they soften. Add your beans and bay leaves then cover with cold water by a couple of inches above the beans. Bring the beans to a boil with the pot covered. Then reduce the heat to low and simmer until the beans just start to become tender, usually 2 to 2 1/2 hours depending on stove setting. Add your sausage and Beazells to taste. Continue to simmer on low until the beans are cooked through and softened. Taste and adjust with more Beazells if desired. You can either serve immediately over cooked rice or some folks like to mash some of the beans to make it creamier.
Posted on: Mon, 13 Oct 2014 15:07:41 +0000
Trending Topics
Recently Viewed Topics
© 2015