Cajun Style Smoked Sausage & 15 Bean Stew
by Amy Klein
1 pound bag 15-bean mix
1 medium onion, peeled and chopped
2 cloves garlic, minced
1 pound Teet's Smoked Pure Pork Sausage, cut into bite size pieces
1 15 ounce can crushed tomatoes
32 ounces chicken or vegetable stock or broth
2 teaspoons hot Slap Ya Mama seasoning (or more, to taste)
2 teaspoons dried thyme
1 teaspoon crushed red pepper flakes (optional)
Rinse and sort the beans. In a large saucepan or Dutch oven, combine 6-8 cups of water and the beans. Make sure you have enough water to fully cover the beans. Cover and let stand overnight (at least 6-8 hours). Drain and rinse. Set aside.
In the same saucepan, saute the onion, garlic, and sausage over medium heat until the onion is softened, about 5 minutes. Add the soaked beans, chicken stock, crushed tomatoes, Slap Ya Mama seasoning and dried thyme. Bring to a boil; reduce the heat and let simmer, partially covered, until the beans are tender and creamy, about 2 hours. Taste it about halfway through the cooking and if you want more heat, feel free to add the crushed red pepper.