This recipe provides instructions for cooking dry beans with sausage. Navy or great northern beans are simmered for 2 hours with onion, bell pepper and turkey or deer sausage. The beans are boiled first before reducing the heat to simmer. Additional seasonings can be added after an hour of simmering. The cooked beans and sausage can be served over brown rice. As an option, kidney beans should be soaked overnight before using this same cooking method.

1. Dry Beans
INGREDIENTS:
1 package Camilia brand navy or great northern beans
1 large onion
1large green bell pepper
1 lb. deer (very low fat) or turkey sausage
Seasonings (black pepper, Ms. Dash, Cayenne pepper)
INSTRUCTIONS:
In large 5 quart pot fill pot halfway with water, add beans add all
ingredients above and bring to boil with stove on high. Once beans are boiling
turn stove all the way down to simmer. Allow beans/sausage to cook on
simmer for 2 hours. After 1 hour add a little more seasonings from above
(season to amount of spice you like) Be sure to stir every 15-20 minutes to
prevent sticking.
Serve over brown rice if desired.
Use this recipe for any type of dry beans. If cooking kidney (red) beans use
the same recipe only allow them to soak in water overnight to get them soft