Humphrey’s Beans and Sausage
"This is a very warming and comforting dish. It’s very good. It is important to cook the onions low and slow until they break down very soft and become sweet. This will thicken up a bit if refrigerated. Just thin to your liking with more broth or a little water."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (205.1 g)
- Calories 312.7
- Total Fat - 13.3 g
- Saturated Fat - 4.6 g
- Cholesterol - 49.6 mg
- Sodium - 420.1 mg
- Total Carbohydrate - 39.7 g
- Dietary Fiber - 4.7 g
- Sugars - 20 g
- Protein - 10.7 g
- Calcium - 67.8 mg
- Iron - 2.2 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a heavy bottomed pot fry the bacon over medium heat until done. Remove and chop. Set aside.
Step 2
Reduce the heat to low and add the onions and a little kosher salt. Sauté until very soft and sweet and lightly brown, about 20 minutes.
Step 3
Slice and cut the sausage into half moons, add to the pan and fry until lightly browned.
Step 4
Drain a little of the grease if you have more than 4 tablespoons or so. This will depend on how fatty your bacon and sausage were.
Step 5
Add the garlic and sauté for a minute until fragrant.
Step 6
Sprinkle flour over the sausage and onions.
Step 7
Add back the bacon along with the remaining ingredients, green chiles through beans.
Step 8
Bring the heat to medium low until it reaches a simmer. Drop the heat to low and simmer, stirring, until thickened, about 20 minutes.
Step 9
Serve with crusty bread or potatoes or rice.
Tips
No special items needed.
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