This cookbook spiced with Cajun traditions and food memories, is bursting with recipies and stories chronicling Cajun ways, past and present. You'll learn to make dishes using basic pantry items. The book features prints and cover by the late nationally known Cajun artist Floyd Sonnier. Over 60,000 copies have been sold
3 tablespoons garnish (chopped fresh parsley and green onions)
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon red pepper
Put everything except the garnish in the crock pot on low heat. Cook covered for 6-10 hours. Check liquid level, adding water if needed to cover the beans. If there is too much liquid, turn the heat on high and leave the pot uncovered for a few minutes. Reduce heat for several hours or until ready to serve. Beans should be very tender. Remove bones and bay leaves and garnish before serving. Serve over rice with grilled or smoked sausage. May be frozen.
This recipe is more wholesome than some, since the vegetables are no sautéed in oil. For an even leaner recipe, trim fat from ham, bring the ham to a boil on the stove top and allow to simmer for 10 minutes. Skim the oil from the surface, retaining the water to use in the recipe.
