How to make it

  • Soak dried beans overnight if not using canned.
  • If using canned, drain and rinse well
  • Rinse, cover dry beans with water in pot and cook boiling till tender but not mushy about 45 minutes to an hour
  • Meanwhile saute the onion, pepper, celery and then garlic till veges are softened and translucent in some oil and set aside
  • Drain liquid from cooked beans , add sautteed veges to the pot along with the sliced sausage ( omit if vegetarian ) , bay leaf and cover all with fresh water
  • Bring to a boil again and then cook and simmer at a low bubble several hours until beans get creamy, stirring often to avoid beans from burning on bottom
  • If the beans are not getting creamy one may use a hand blender and blend the mixture creamy ( remove the bay leave ) which was I did for both the dried and trhe canned recipes
  • Adjust seasoning as you cook: adding what you like such as hot sauce, worchestershire sauce, liquid smoke etc.
  • The beans are best if made ahead and reheated
  • If needed, thin out cold beans if too thick with a bit of water
  • Correct seasonings if needed
  • Serve beans over hot cooked white rice
  • Note: if using the canned beans, one does not need to cook as long as if using the dried beans

Reviews & Comments 3

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    " It was excellent "
    jlv1023 ate it and said...
    love beans and rice any which way I can get them.

    Will be giving this a go,

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    " It was excellent "
    maureenlaw ate it and said...
    I've always made the the cheater's way with Zataran's boxed mix, but this sounds sooo good, I may have to give it a try.
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    " It was excellent "
    momo_55grandma ate it and said...
    one of my favorites very good thanks bunchs high5
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