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

Description
Ingredients
  • 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



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