Recipe by Oxmoor House January 1995


Recipe Summary

8 servings.


Ingredient Checklist


Instructions Checklist
  • Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain and rinse beans.

  • Combine beans, sausage, and 6 cups water in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.

  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and next 5 ingredients; saute 5 minutes or until tender. Add vegetable mixture, hot sauce, and next 7 ingredients to beans, stirring well. Bring to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours or until beans are tender. Remove and discard bay leaves. Serve over 1/2-cup portions of rice. Garnish with oregano sprigs, if desired.

Chef's Notes

To Freeze: Spoon bean mixture (without rice) evenly into 4 labeled heavy-duty, zip-top plastic bags. Freeze up to 1 month.

To Serve Two: Thaw 1 (2-serving) bag in refrigerator or microwave oven. Place bean mixture in a medium saucepan. Cook over medium heat, stirring frequently, until thoroughly heated. Serve over 1/2-cup portions of rice.


Cooking Light Light Cooking for Two

Nutrition Facts

368 calories; calories from fat 10%; fat 3.9g; saturated fat 1.1g; protein 19.3g; carbohydrates 64.8g; cholesterol 11mg; sodium 546mg.