Ingredients
- 1 lb. dry kidney beans
- 2 teaspoons salt
- 1 large onion, chopped
- 1 stalk celery, chopped
- green onion tops, chopped
- 5 cups water
- 2 lbs. smoked sausage, sliced
- 1 large bell pepper, chopped
- 3 pods garlic, chopped
- parsley, chopped
Directions
Wash beans and drain. Set aside. Fry smoked sausage until brown. Add onions, bell pepper, celery, and garlic. Sauté. Add water, salt, beans, green onion tops, and parsley to sausage. Cook on simmering heat for 2-3 hours, or until beans are tender. Add more water during cooking if needed. Serve over cooked rice.
Recipe courtesy: Acadia Parish Tourist Commission
