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A southern favorite from a southern gal.
Cover 2 cups of dry red beans* with 4 inches of water. Boil for five
minutes. Remove from heat, cover & let sit for 3 hours. Pour off water.
In heavy dutch oven, saute:
2 smoked sausages, cut in 1 inch slices (Hillshire Farms is GF)
1 chopped onion
1 chopped green pepper
2 ribs chopped celery
When onions are clear, add beans. Cover with water. Bring to boil. Reduce
heat & simmer for 1 to 2 hours till beans are very tender. If you stir it
vigorously several times during cooking the liquid will develop a creamier
texture. Season with salt & pepper to taste. Serve over hot rice.
* Large red kidney or small red beans. Both work well. Large kidney beans
will cook quicker.
Valerie in Tacoma
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