Ingredients
Red beans with 1 pkg. chopped smoked sausage
1 lb. chopped tasso
1 diced onion
3 cloves smashed garlic
two whole bay leaves and enough tony chachere’s to almost cover the entire surface of the water. Soak overnight
rinse in the morning
and drop in the dutch oven. Cover with enough water to leave 1 1/2 to 2 inches on top. Add in all the other ingredients and cook on the stovetop
on a low to medium-low fire
all damn day. Stir every thirty minutes or so
then every fifteen minutes once it begins to boil
to prevent scorching. (Stir more frequently on an electric stove.) You’ll know it’s done when the gravy is nice and thick and when you can take a spoonful of beans
blow on them and the skins will pull back slightly. Serve over rice with sweet cornbread and bask in southern goodness.
Preparation
as above
