Chef notes
As a kid if I saw the ingredients for beans out the night before I got excited, because I knew for two or three days, I'd have one of my favorite meals for dinner. Now, at almost 40 years old, my mama will text me to tell me, "I made beans, I fixed a container for you." I will pass by a corner store and pick up a few pieces of chicken, swing by my mama's to get the beans, and find a place in the house to hide and eat, just so I won't have to share. I'm sure a lot of people can relate to that feeling of knowing everyone in your house ate, and ate well. But if they see you excited about a meal, all of the sudden they want a "taste," which ends with you sharing your glorious solo meal. I don't blame them, I get it. There's just something about that well-seasoned, slightly smoky taste from the beans and the sausage. It's one of the foodways to my heart.
Technique tip: Sauté everything ahead of time in the same pot you are cooking the beans in, so you can trap the flavor.
Swap option: Instead of pork, you can use turkey.
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