Reviewed: Apr. 30, 2013

Turned out very favorable, but too soupy. I suggest reducing the water by a cup. Plus, with just a little soaking time (perhaps two hours), there is no need to simmer for the suggest 5 hours, just test the texture of the beans around 3-1/2-to-4 hours.

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Reviewer:

catfan1

Reviewed: Apr. 27, 2013

I loved this dish! Made as written except for the ham hock and sausage. I had a very meaty smoked ham bone in the freezer so I threw that in the bean pot. A bowl of coleslaw and a skillet of cornbread and, ah, my. A supper fit for a king!

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Reviewer:

Marianne

Reviewed: Feb. 24, 2013

Very tasty! I used the Creole Seasoning Blend for the spices.

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Reviewer:

kateo

Reviewed: Feb. 22, 2013

Oh yeah this is tasty. I used andouille sausage. I used 1 1/2 pounds of beans and 2 ham hocks but the original amount of sausage. Great flavor with the right amount of kick to it. Served with cornbread.

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