Reviewed: Mar. 26, 2009

Great flavor, but I felt that it had too much liquid, even after simmering for some time, so I drained mine a bit and served over white rice.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 12, 2008

I made a few changes due to time constraints and what was on hand. I sliced the andouille, browned it in a little olive oil, then added the onions, green bell pepper and garlic. When this was softened, I added canned kidney beans, freshly ground pepper, and some chicken broth (didn't need salt as the broth was pretty salty). Simmered it, covered, for about 30 mins, and served it over rice. This wasn't the most appetizing-looking meal ever, but it was hearty and filling. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Feb. 25, 2008

This recipe is AMAZING!! My husband and I will add it to our regular rotation of dinners. The one change I made was to reduce the fat by cutting out the butter, not using the bacon drippings to cook the veggies (I just used the olive oil) and not adding the sausage grease to the bean mixture at the end. The recipe still turned out GREAT.

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