1 lb. Navy Pea beans
1 medium onion chopped
1/2 bell pepper, diced
1 stalk celery diced
1 tbs. dried parsley
1/4 cup green onions chopped
1/2 cup diced Tasso (optional)
1 - 2"X2" piece of Salt Meat
1/2 link Andouille or your favorite sausage
Pinch of Thyme
1/2 tsp Worcestershire sauce
Creole seasoning
Salt and black pepper to taste
Wash well and pick beans for bad ones and rocks. Soak beans in cold water until plump (softened). Drain water, and in a pot cover beans 1/2" over the top with water and cook at a slow rolling boil. Add water as you need to. Do the following as soon as you get the beans on.
In
another pan, sauté the onions and salt meat until light browning occurs
on the edges of the onions. Add this to the beans along with the taso,
bell pepper, green onions and celery. Stir in well. Add the Sausage: The same sausage rules apply for gumbo... read here.
Add seasonings except the salt and continue to cook on a med-low fire until beans are tender, don't let them dry out; add water as needed and stir occasionally (they will burn).
When
the shells of the beans just start to split they're done. Take a spoon
and mash some of the beans a few times on the side of the pot, this will
make them a little creamy. Add salt, allow to dissolve a few minutes and
start tasting. Add other seasoning needed. Serve on hot rice