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Gas grill boys

White Beans & Pickled Pork

Ingredient

1 lb navy or white beans 1.5 quarts chicken stock
1¾ lbs smoked sausage 1.5 quarts chicken stock
1 chopped onion 2 tsp bacon fat
½ chopped green or red bell pepper 2 ribs chopped celery
1 tsp black pepper 1 tbsp minced garlic
¼ tsp red pepper 3 bay leaves
½ tsp thyme ½ tsp oregano
1 cup chopped green onions 1 lb pickled pork (or spiced ham
1 chopped carrot

Lagniappe

Soak the beans overnight, drain and place in a 6 to 8 quart pot. Add the stock
and bring to a boil, reduce the heat to a simmer for an hour while you prepare
the other ingredients.

In a heavy skillet fry the pickled pork to render any fat, if using ham, add a
slice of bacon to add fat. Brown for 10 minutes and add the onion, carrot,
and celery, cover and cook for 10 minutes stirring occasionally. Add the Bell
pepper and garlic and mix for about 2 minutes.

Mix the meat and vegetables with the white beans along with pepper, bay
leaves, red peppers, bay leaves, oregano and thyme. Continue to cook over
low heat for 45 minutes or until the beans become tender and the liquid
begins to thicken, if the mixture begins to dry add more stock. (At this point
you can refrigerate the beans till ready to serve)

When ready to serve, pan fry the sausages till brown, drain and slice into ½
inch rounds, add to the beans along with the chopped green onions and cook
for another 10 minutes.

Serve over rice

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