Friday, August 27, 2010

Sausage and Beans

Another version of White Northern Beans.

 Cover in cold water and soak for at least a hour.
 Chop an onion.
 And some celery (excuse my hands).
Conecuh Hickory smoked sausage.
 Yes, jar garlic (two/three teaspoons), and Cavender's Greek Season (about a tablespoon).
 Chop the sausage into bite size pieces.
 Saute the onions, garlic and celery until translucent.
 Add the sausage and brown (browning brings out the sweetness of the meat).
 Add chicken broth (I used 1 and 1/2 containers).
 Drain the water, and rinse.
Add the beans, and simmer for at least 2 hours.
And I forgot to take the picture of this yummy soup.
Try it.  I hope you like it.

No comments: