Bayou Beans and Andouille Sausage

(1st place 2008)
Kandace Kanzler
  • 1 lb of Andouille Sausage, Sliced ½ inch rounds
  • 2 cups diced onions
  • 1 tablespoon chopped garlic
  • 1 lb dried northern beans, soaked overnight and drained
  • 10 cups chicken stock, plus more if needed
  • 2 bay leaves
  • 1/4 cup molasses
  • 1/2 cup light brown sugar
  • 1 cup ketchup
  • 1 tablespoon dry mustard
  • 1/2 cup Bourbon Kosher salt and freshly ground black pepper to taste
Heat a large pot, cook the Andouille Sausage till lightly browned pull out of pan in Crock-Pot. Add the onions and 1 cup chicken stock cook until softened 3 to 4 minutes. Stir in the garlic and beans and cook for 1 minute. Transfer to Crock-Pot on high, stir in chicken stock and other ingredients. Put top on Crock-Pot and let cook about 2 hours, or until beans are tender, stirring occasionally.

Substitution – Smoked Kielbasa Sausage