Recipe by M Messer
I got this recipe from David Wade's (a renowned chef) radio show last Spring. He got the recipe from some place in San Fernando. They are delicious and the flavor can be changed depending on the type of apples, spiciness of the sausage and amounts of chili powder. Only problem I have is remembering to soak them overnight.
Top Review by Juley
My mother-in-law found this recipe years ago in the LA Times food section. These are great! A nice change from typical baked beans. They have really good flavor and are always a hit when I make them.
- 1 lb dried kidney beans or 1 lb red beans
- 1⁄2 lb bulk pork sausage (I use extra mild, but to your taste)
- 1⁄2 cup brown sugar
- 2 cups apples, sliced (delicious is good, but could use tarter apples too)
- 4 medium onions, sliced
- 2 cloves garlic, chopped
- 1 1⁄2 cups tomato juice
- 2 teaspoons worcestershire powder (or sauce if can't find powder)
- 3 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon chili powder (I use scant 1/4)
Directions See How It's Made
- Wash beans and soak overnight in cold water.
- In the same water, bring to hard boil.
- Cover and simmer, 1 - 2 hours.
- Drain beans and keep warm.
- Combine all rest of ingredients in pan and mix thoroughly (you don't have to precook anything). Bring to a hard boil.
- Mix in drained beans and simmer for 2 hours with a tight fitting lid.