In a crockpot or a heavy 3 quart pan place all the ingredients except the
beans to a boil and simmer for an hour or two. Add the beans and simmer for
another hour or two. Mash a few of the beans with a spoon to thicken the
liquid..
Do not use a creole seasoning made with salt. The sausage and ham provide
salt, and more may be added at the table.
Add additional peppers if desired. Serve with rice.
A table of tomato paste may be added near the end of the cooking time.
NOTES : Beans can be cooked to minimize the undigestable sugars that cause
gas. Put the beans in a pan and cover with water to 2 inches over the dry
beans. Heat to boiling. Turn off the heat. Allow the beans to swell for
about an hour. Drain the water off and refill with water to cover the
beans. Bring to a boil and allow to set over night or for several hours.
Drain the beans and refill with water to cover and simmer until tender
(about 1 hour). Drain the beans and use in recipes calling for cooked
beans.
Recipe by: Ken Vaughan
Posted to MC-Recipe Digest V1 #949 by Ken Vaughan <kvaughan@ptialaska.net>
on Dec 7, 1997
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