Prep 15 mins
Cook 45 mins
As authentic as it gets! Got this one from an inmate at the Yavapai County Jail, Prescott, Arizona. Said he used to be a Chef in Louisiana. Don't know if any of that is true, but he sure could cook!
- 1 lb red beans, washed and drained
- 6 cups water
- 3 tablespoons bacon drippings (or oil)
- 4 garlic cloves, chopped
- 2 medium yellow onions, chopped
- 1⁄2 cup bell pepper, green, chopped
- 2 stalks celery, chopped
- 1⁄2 cup parsley, chopped
- 1 bay leaf, whole
- 1 (8 ounce) can tomato sauce
- 1 lb hot link sausage
- 2 tablespoons sugar
- Cook beans in water, (or use 4 cans cooked beans). Saute garlic & onion in baccon drippings until onions are transparent. Season with a little salt. Add celery, bell epper, parsley and simmer 5 - 10 minutes. Add beans, tomato sauce and bay leaf, bring to boil. Add sausage, sliced in 1" pieces and sugar.
- Simmer 20 minutes, or until sausage is heated completely.
- Serve over cooked rice.
I cheated and used canned beans being short on time. I think next time, I'll start with dried beans to add flavor and substance to the sauce. The hot sausage adds alot of flavor to this but it's not too hot. Thanks, Sam, for helping me cure my Louisiana craving.