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FEVE LA SCALA (Beans) 1 lb. (2 1/2 c.) dry navy beans 8 c. water 1 lb. hot Italian sausage links, sliced 1 large onion, chopped 1 small green pepper, chopped 4 oz. salt pork, cut up 8 fresh mushrooms, halved 2 bay leaves 1/3 c. molasses 1/3 c. catsup 1 Tbsp. mustard 1 tsp. salt 2 tsp. oregano 1/2 tsp. pepper 1/4 tsp. garlic salt Rinse beans. Place in large saucepan and add water. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Transfer to bowl. Cover and refrigerate overnight. Drain beans, reserving 1 1/2 cups liquid. In a 4-quart slow cooker, combine beans, sausage, onion, green pepper, salt pork, mush- rooms and bay leaves. Blend reserved bean liquid with catsup, molasses, mustard, salt, oregano, pepper and garlic salt. Stir into beans. Cover and cook on high heat setting for 6 hours or on low heat setting for 12 hours. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |