Recipe - Creole Ratatouille

1 pound Dry kidney beans; rinsed
1 lg Onion; chopped
1 Clove garlic; minced
1 pound Lean pork link sausage
1 tablespoon Salt
One half teaspoon Cayenne pepper
4 qt Water
One fourth teaspoon Black pepper

Use a 5 quart pot. Cut sausage into 2 inch pieces and boil in just enough
water to cover. Allow to cook down until no water remains. Allow to brown
slightly until a hrown residue remains on bottom of pot. Remove sausage and
set aside until beans are done. In drippings, brown onions and garlic.
Discard as much of the drippings as possible. Add remaining ingredients and
allow to simmer about 2One half hours or until beans are tender. Serve over
steamed rice with the sausage.

Note: To shorten the cooking time, soak the beans in water overnight.
Soaked heans will require less water for cooking.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.