===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 12-27-93 (21:00)             Number: 409
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Beanpot                        Conf: (37) Home Cooki
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    RECIPE NAME: BEANPOT
KEY INGREDIENTS: BEANS, SAUSAGES

2 lb  Dried navy beans
3 qt  Water (1 qt for rinse, 2 qt for soaking overnight)
1 ea  Large Bay leaf
1 1/2 tsp Ground ginger
1 1/2 T   Dry mustard
4 ea  Cloves garlic, crushed
1 ea large onion, diced
1/3 cup Brown sugar
1/2 c   Molasses (unsulphured)
2 lb  Good quality Italian sausage links.
1 can (28 oz) Italian style peeled tomatoes with basil
1 6 oz can Tomato paste
3 ea green peppers, cut into bite sized chunks
(or 1 yellow, 1 red, and 1 green for color variety)
1 cup Dry white wine

Pick through beans and rinse to clean.
Cover with water and soak overnight.
Next day, drain beans and cover with water, about 2 inches
over the top of the beans. Bring to a boil and cook for
about 20 minutes until you can take the beans and blow on
them and their skins split.  Put sausages in the bottom of a
large dutch oven or bean pot with spices, wine, onion and
garlic. Add boiling water to cover. Bake at 300 degrees
uncovered until beans are almost tender(about 4 to 5
hours) making sure beans are covered with liquid. Remove any
excess liquid and reserve liquid,  add tomatoes, tomato
paste and peppers.  Bake for about 1 hour more uncovered.
Garnish with fresh basil leaves.

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