Wednesday, September 26, 2007

SOUPer Simple Sausage and Beans

A big pot of beans is a wonderful and filling meal that my family absolutely loves. As the weather gets cooler, this meal appears more and more on the Long's dinner table along with some of Nana's Cornbread.

1 package dry pinto beans or mixed beans
1 small white onion, diced
2 cloves garlic, diced
1 package spicy venison (or any type) sausage
salt, to taste
pepper, to taste
Creole seasoning, to taste
white or brown rice, prepared

Place beans in pot of water and rinse. Remove any beans that float to top. Drain water off and put beans in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours. Pour out water and add 3 quarts fresh water. Chop onion and garlic. Add to beans. Add salt, pepper and Creole seasoning. Cover and cook on low heat 4 hours. Stir often and add water as needed. Cut sausage in quarters. Add to beans and cook 45 minutes more. Be sure to stir beans occasionally while cooking. Serve over rice and with cornbread.

*This recipe is also fabulous with a ham bone included while cooking and diced ham instead of sausage.

TIP OF THE DAY: When putting beans on the stove to cook, also put a saucepan of water on low heat. When you need to add water to your beans, add the heated water. If you add cold water, your beans will break down and turn to mush!
Prep Time: 10 minutes
Cook Time: 5 hours

Tomorrow's Daily Special: Debbie's Squash Casserole