Originally Posted by Cheryl J
...Sounds good, CG. Saved it. :-)
Just a couple notes for you Cheryl, in case you make this. 1) The online recipe calls for 1# of sausage. I had a paper recipe that used 2# but the rest of the recipe was identical. I had only 1 1/2# on hand, cut the pieces a bit smaller (3/4 to one inch). Worked fine. 2) I couldn't find "flageolet" beans in the store, they were at least $6 online, and I'm cheap. I used Goya's "small white beans", which look (and probably are) navy beans. 3) I started this so late I thought it wouldn't be ready in time. Instead, I poured boiling water over the beans while I prepped everything else. Did that twice, actually: soak/drain/soak. Did cook them on high and everything was done in four hours. And 4) Stock up on Beano and dose regularly when eating this. We didn't. There is a small, green cloud hanging over our house today...