Beazell's Cook Book

White Beans & Sausage

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White Beans and Sausage  




1 pound Camellia white beans (soaked overnight in cold water)

1 cup seasoning blend (onions, bell pepper and celery)

2 tablespoons butter or olive oil

3 bay leaves

1 pound Andouille or other sausage of your choosing, cut into bite-sized slices

Beazell's Cajun Seasoning, to taste



Variations: Salt pork or smoked ham hock can be added during the time when you first boil the beans.

In a large Dutch oven, sauté the seasoning blend vegetables in the butter/olive oil until they soften. Add your beans and bay leaves then cover with cold water by a couple of inches above the beans. Bring the beans to a boil with the pot covered. Then reduce the heat to low and simmer until the beans just start to become tender, usually 2 to 2 1/2 hours depending on stove setting. Add your sausage and Beazell's to taste. Continue to simmer on low until the beans are cooked through and softened. Taste and adjust with more Beazell's if desired. You can either serve immediately over cooked rice or some folks like to mash some of the beans to make it creamier.


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