Name: Red Beans and Rice with Smoked Sausage
Ingredients: 1 lb Dried red beans; 1 1/2 lb Smoked sausage cut; Into chunks; 8 oz Smoked ham shanks; 1 Large onion chopped; Salt; 1 Garlic clove chopped; 1 ts Dried thyme; 1 ts Ground pepper; 1/2 ts Sage; 1 pn Cayenne pepper; Freshly cooked rice

A healthy church has a pervasive concern with church growth – not simply growing numbers but growing members. A church full of growing Christians is the kind of church growth I want as a pastor. Some today seem to think that one can be a “baby Christian” for a whole lifetime. Growth is seen to be an optional extra for particularly zealous disciples. But be very careful about taking that line of thought. Growth is a sign of life. Growing trees are living trees, and growing animals are living animals. When something stops growing, it dies.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Pork, Main dish, Spicy, Easy	4	Servings

INGREDIENTS

1	lb	Dried red beans
1 1/2	lb	Smoked sausage cut
		Into chunks
8	oz	Smoked ham shanks
1		Large onion chopped
		Salt
1		Garlic clove chopped
1	ts	Dried thyme
1	ts	Ground pepper
1/2	ts	Sage
1	pn	Cayenne pepper
		Freshly cooked rice

INSTRUCTIONS

Place beans in Dutch oven and cover generously with water.   Let soak 30
minutes.
Add remaining ingredients to beans except salt and rice.   Bring to boil
over  medium  high heat.   Reduce heat to medium low,  cover and  simmer
until  beans  are tender,  adding more water if necessary (about  2  1/2
hours).   Add  salt  to  taste.   Discard ham  bones.   Remove  about  3
tablespoons  of  beans from mixture and mash to paste;  return to  Dutch
oven and stir.  Simmer 15 more minutes.  Serve over hot rice.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”