World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Cajun and Creole   -   Black Demons   adapted from Fiery Foods that I Love

  • 1 Pound Black Beans -- pre-soaked
  • 1 1/2 Tablespoons Ground Ancho Pepper
  • 2 Teaspoons Salt
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 2 Teaspoons Dried Oregano
  • 2 Teaspoons Ground California Beauty Peppers
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Dried Thyme
  • 3/4 Teaspoon Black Pepper
  • 1/2 Teaspoon White Pepper
  • 5 Cups Chicken Stock -- in all
  • 1 Pound Smoked Sausage -- finely chopped
  • 2 Large Onions -- chopped
  • 2 Medium Green Bell Pepper -- chopped
  • 3 Bay Leaves
Directions cover beans with water and soak overnight. combine seasoning mix in small bowl. drain but do not rinse beans. puree half a cup of beans with 1 cup of stock and set aside. preheat a heavy 6 quart pot of high heat for 2 minutes. add sausage, onion, peppers, and bay leaves. cook stirring occasionly for 10 minutes. add seasoning mix, add drained beans, cook stirring occasionally for 4 to 5 minutes. add pureed bean stock, cook 15 minutes. stir thoroughly, add remaining stock, bring to a boil, reduce heat to low cover simmer stirring occasionally for 1 hour.
Serves 8
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of