San fernando valley beans

Yield: 10 servings

Measure Ingredient
1 pounds Dried kidney beans
½ pounds Bulk sausage
½ cup Brown sugar
2 larges Apples -- cored & thin
\N \N Sliced
4 mediums Onion -- sliced
2 \N Cloves garlic -- peeled
1½ cup Tomato juice
2 teaspoons Salt
½ teaspoon Pepper
½ teaspoon Chili powder
\N \N Sour cream -- optional

Rinse and sort through beans, discarding any debris. Soak beans overnight in enough water to cover by about 2". Drain beans, return to pan and add water to cover by 2". Bring to a boil; then reduce heat, cover and simmer until beans are very tender to bite, about 1½ hours. Drain and set aside. Crumble sausage into large pan.

Cook over medium heat, stirring often, until lightly browned.

Discard fat from pan; then add sugar, apples, onions, garlic, tomato juice, salt, pepper and chili powder. Stir until blended. Bring to a boil ove high heat and add cooked beans. Then reduce heat and simmer, uncovered until liquid has evaporated, at least 2 hours. If desired, top each serving with a dollop of sour cream. (Note these changes: I used bulk turkey sausage. Also when I added all the ingredients it seemed pretty dry so I also added 1 ½ cups water before the final 2 hours of cooking. It worked very well.) Recipe By : Sunset All Time Favorite Recipes From: Meg Antczak Date: 10-12-95 (21:20) (159) Fido: Cooking

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