Yield: 4 Servings
|1 pounds||Dry kidney beans; rinsed|
|1 large||Onion; chopped|
|1 \N||Clove garlic; minced|
|1 pounds||Lean pork link sausage|
|½ teaspoon||Cayenne pepper|
|¼ teaspoon||Black pepper|
Use a 5 quart pot. Cut sausage into 2 inch pieces and boil in just enough water to cover. Allow to cook down until no water remains. Allow to brown slightly until a hrown residue remains on bottom of pot. Remove sausage and set aside until beans are done. In drippings, brown onions and garlic.
Discard as much of the drippings as possible. Add remaining ingredients and allow to simmer about 2-½ hours or until beans are tender. Serve over steamed rice with the sausage.
Note: To shorten the cooking time, soak the beans in water overnight.
Soaked heans will require less water for cooking.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .