Soak beans in water to cover overnight. Rinse. Put in heavy pot such as a Dutch oven. Add ham bone (fat trimmed off) and remaining ingredients except sausage and rice. Add water to cover. Bring to a boil, lower heat, partially cover and simmer 2 hours, stirring occasionally. Meanwhile, steam sausage in a skillet, drain and pan fry. Add to cooked beans. Just before serving, remove bay leaf and add a little more fresh parsley. For added thickness, remove a cup of beaans from pot, mash thorougly and return to pot. Serve the beans over fluffy boiled rice, garnish with chopped scallions. Do not forget the vinegar and Tabasco bottles on the side. Recipe of Carolyn Flournoy from Revel Cookbook Posted to MM-Recipes Digest by "John Weber"
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 120.6mg||4 %|
|Potassium 882.3mg||23 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 21.2g|
|Protein 13.6g||19 %|
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Calories per serving: 195
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