|1 1/2||pound||black beans, dried|
|1||each||sweet bell pepper||diced, any color|
|1||each||hot chili peppers||optional*|
|2||teaspoons||red hot pepper sauce (eg. Tabasco)||optional|
|1/4||cup||parsley leaves||fresh, minced|
|4||each||beef bouillon cubes||*|
|1/2||pound||ham||smoked, 1/2 inch cubes|
|1 1/2||pound||smoked link sausage||cut into 1 inch lengths*|
|1||x||black pepper||to taste*|
Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot.
Meats: First, brown bulk sausage in a skillet and pour off excess grease. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, and spices. Salt and pepper moderately, taste after cooking several hours and add more if needed.
Add beans and soak water. If necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook in crockpot high for three hours then turn to low for at least six hours.
Can cook on low overnight. Stir it twice and sometimes you may find it necessary to add water. If it gets too thin, take about 1/2 cup of beans and mash with a fork until pasty to add back as a thickener.
About an hour before serving stir in vinegar. If you enjoy hot and spicy foods add the hot peppers (jalapeno, habanero or whatever you like) and Tabasco. If you don't like it hot, then leave them out or serve the Tabasco at the table.
Serve beans and meat over rice. Brown rice is quite tasty but white rice is fine too. Serve in a soup bowl and top with fresh chopped onion.
First published: 1996-01-27 last updated: 2014-03-12
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