Bayou Beans
 

what you need

1 c. dried kidney beans   
2 tbls butter
2 rashers bacon, diced
1 Italian sausage, crumbled   
2 cloves garlic, crushed   
1/2 poblano chile, finely diced
2 tbls red capsicum, finely diced
1 celery stick, finely diced
3 spring onions, thinly sliced
2 tbls chilli powder
1 tbls Tabasco sauce
1 tbls flour
1/2 tbls Worcestershire Sauce
1/2 tsp gumbo fil� powder
4 c. water 



what you do

Soak the beans for 3 hours in boiling water. Place them in a medium-sized 
saucepan and add plenty water. Slowly bring to a simmer and cook at a low
simmer until just tender, about 1 1/2 to 2 hours. Add more water as necessary
to keep beans covered. Drain beans.
In a large frying pan, melt the butter and saut� the bacon over medium heat for
5 minutes. Add the crumbled sausage, garlic, poblano, capsicum, celery and
spring onions. Saut� for 5 minutes longer, stirring occasionally. 
Add the chilli powder, Tabasco sauce, flour, Worcestershire sauce and gumbo 
file powder, cook for a few minutes until slightly thickened. 
Stir in the cooked beans and then slowly add the water, stirring to avoid any 
lumps. Simmer for about 30 minutes until the mixture has thickened.  



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