6 3-inch links andouille* sausage
1/2 cup chopped parsley
1 cup sliced green onions
Salt and the "Original" Louisiana Pepper Sauce®

*Any sausage may be substituted for andouille.

The cooking time of white and red beans will be cut about one third if the beans are soaked overnight in cold water. This will help soften the outer shell and naturally the cooking time will be shortened. In a four-quart saucepot, melt Crisco or bacon drippings over medium high heat. Add onions, celery, bell peppers, garlic, green onions and smoked ham. Sauté approximately five to ten minutes or until vegetables are wilted. Add andouille sausage and beans. Blend well with vegetables and cook two to three minutes. Add enough cold water to cover beans by approximately two inches. Bring to a rolling boil and allow to cook thirty minutes, stirring occasionally to avoid scorching. Reduce heat to simmer and cook approximately one hour or until beans are tender. Stir from time to time, as beans will settle to the bottom of the pot as they cook.

Add chopped parsley and additional green onions. Season to taste using salt and the "Original" Louisiana Pepper Sauce®. Using a metal spoon, mash approximately one third of the beans against the side of the pot to create a creaming effect. Once beans are tender and creamy, they are ready to be served. In order for the maximum flavor to develop, this dish should be cooked one day before it is to be served.