* 1 lb small red beans, soaked in about 2 quarts water overnight
* 3 ribs celery, chopped
* 1 medium green bell pepper, chopped
* 1 bay leaf
* 1 clove garlic, minced
* 1 large onion, chopped
* 2 tablespoons dried parsley flakes
* dash of ground cayenne pepper, or to taste
* 16 ounces ground sausage, browned
Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary. Serve over hot rice.
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