This recipe comes from sweet Megan. She was born and raised a true Southern. This classic is so good we just had to have the recipe. We think of her each time we make it. Megan’s recipe called for 1 lb. of smoke sausage. I only simplified it to make it is easier on food storage, but when I have sausage available I surely throw it in, though the flavor here is still good and desirable without.
- 2 cups Dry Navy Beans
- 2 cups Dry Kidney Beans
- 8 cups water
- 2 Tablespoons Tony’s Charcheres Seasoning**
- 2 Tablespoons Dehydrated Onion, or 1/2 large onion chopped
- 3 cups Rice
- 6 cups Boiling Water
serve over rice.
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