March 17, 2016

Beans and Sausage

This is an easy and great recipe to make in your slow cooker.  I have made beans and sausage for years.  

When my brother was in high school, he came home from his girlfriend's house and said her mother had made this for supper, and my mother made it for us, and of course, I make it for my family, too.

The thing I like about it is you get a bite of sausage with every spoonful of beans.  And it's a nice change from Ham and Beans.

Very tasty.

It's a great meal to make for a weekday.  It takes just a little bit of  preparation.  You can soak your beans overnight.  I always do a quick soak.  I just follow the directions on the back of the bag.

I used Great Northern Beans in this recipe.  Sometimes I use Navy Beans.

After the beans have soaked and been rinsed, I pour them into my slow cooker.  I chop half of a medium size onion and add to beans.  I fry a pound of breakfast sausage.  I used mild sausage, but whatever you prefer will work fine.  If you like hot or sage, go for it!  

After frying the sausage, I pour the sausage (grease and all) -- please don't judge -- into the slow cooker along with the beans.  Cover them with water, salt and pepper to taste and cook on low all day.  If you put them on at 8 a.m., they will be ready by 4 or 5 p.m.  I turn them down on warm until we are ready to eat supper.  

I served my Beans and Sausage with Jiffy Cornbread made in a small iron skillet.

Hey, this is home cooking at its best!!

Beans and Sausage

1 pound breakfast sausage
10 ounces of dry Great Northern Beans
1/2 medium onion, diced
Salt and Pepper to Taste.

1.  Soak the beans according to the package directions.
2.  Dice up onion.
3.  Fry sausage in a skillet over medium heat until completely cooked.
4.  Pour beans into a slow cooker, add onion, sausage (with grease), salt and pepper.  Cover with water.  Put lid on top of slower cooker and cook on low all day.  (Approximately 8 hours.)

Serve with cornbread.

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