Prep

You Will Need: 1-2 lbs. of regular or mild Italian sausage, 1 large onion, chopped, 1 – 14.5 oz. can diced tomatoes, juice of 1 lemon, 1-2 cloves garlic, minced, Ham or Polish sausage may be substituted for Italian sausage, but omit browning in skillet. Traditional Method: Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours. 1. After soaking, drain water, add 2 quarts of water. 2. Bring beans to boil, reduce heat and simmer uncovered for 2-1/2 hours. 3. In a skillet, saute onion, garlic and sausage until sausage is browned. 4. Drain excess grease and add contents to beans along with tomatoes, lemon juice and Cajun flavor packet. Simmer another 30 minutes. Salt and pepper to taste. Yield: approximately 3 quarts. Serves 14-16. Quickcook Method: 1. Place rinsed beans in a pot with 3 quarts of water. 2. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to prevent sticking. 3. After 60 minutes, add sauteed ingredients along with tomatoes, lemon juice, and Cajun flavor packet. If using ham or polish sausage, add at this time. Simmer for 30-45 minutes. Salt and pepper to taste. Note: Dry beans are a raw agricultural product. Although we carefully clean these beans, stones and debris may be present. Sort and rinse beans prior to cooking. Depending on water hardness, cooking time may need to be increased.