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Instructions |
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Rinse beans in a colander and discard any rocks.
In a large stock pot, place beans and fill with water (2-3 inches from the top of the pot). Add salt and pepper and garlic powder and parsley to the water and beans. Place over high heat and set to boil.
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In a skillet brown the sausage and add to the beans. Deglaze the skillet with a few tablespoons of water from the beans. In the same skillet, fry off the bacon, and add to beans - drippings and all. Again deglaze the pan with the water from the beans.
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Once boiling rapidly, cover and lower the heat to a simmer. Beans are done when they are fork tender(soft).
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Serving
Suggestions |
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serve over rice with corn bread or fried eggplant rounds.
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Originally Submitted
10/3/2013
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