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sausage andouille sausage onions kidney beans marinade Liquid Smoke flavor Worcestershire sauce garlic onion Creole seasoning water butter rice
Viewed: 59 - Published at: 8 years agoIngredients
- 1 lb Sausage
- 1 lb andouille sausage
- 1 1/2 cup Seasoning blend (onions, peppers, celery)
- 2 lb Dried kidney beans
- 1/4 cup Dale's low sodium marinade
- 1/4 cup liquid smoke flavor (hickory)
- 1 tbsp worcestershire sauce
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 2 tbsp low sodium creole seasoning
- 1 hot water
- 2 stick butter
- 1 Cooked rice
Method
- Rinse and Soak beans as you normally would.
- Cut sausage, and andouille, brown well in skillet with seasoning blend.
- Let stick well to bottom without burning.
- Add soaked beans to slow cooker or thick iron pot.
- Add browned seasoning blend and sausages to the pot.
- Add 1 cup water to skillet off heat, scrape all the brown up into the water making a dark flavorful broth.
- Add too pot.
- Add all other seasoning to the pot.
- Pour enough water to cover all ingredients.
- Slow cook on high in slow cooker for about 4-5 hours until tender to your liking.
- Or Slow cook in iron pot for 3-4 hours one a low med heat making sure not to stick, adding more water if necessary until tender to your liking.
- After beans are tender turn off heat, stir in 2 sticks butter till melted, mash with potato masher, or back of spoon until creamy enough for your liking.
- Serve over cooked rice.
